Chicken & Prosciutto Spring Pea Risotto

🥘 Ingredients

• arborio rice
  1 c
• butter
  1 tbsp
• chicken cutlets
  8 oz
• chicken stock concentrate
  1 unit
• cream cheese
  4 oz
• garlic powder
  1 tsp
• lemon
  1 unit
• olive oil
  2 tbsp
• parmesan cheese block
  3 oz
• peas
  1.5 c
• pepper
  1 tsp
• prosciutto
  2 oz
• salt
  1 tsp

🍳 Cookware

• large pan
• baking sheet

1. 

   1

   Preheat oven to 425 degrees.
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add prosciutto in a single layer; sear until browned and crispy ⏱️ 2 minutes per side. Transfer to a plate.

   olive oil: 2 tbsp, prosciutto: 2 oz
3. 

   3

   Pat chicken cutlets dry with paper towels. Place on a lightly oiled baking sheet and season all over with half the garlic powder , salt , and pepper . Bake until cooked through ⏱️ 12 minutes .

   chicken cutlets: 8 oz, garlic powder: 1 tsp, salt: 1 tsp, pepper: 1 tsp
4. 

   4

   While chicken cooks, heat a drizzle of olive oil in the pan with reserved prosciutto oil over medium-high heat. Add arborio rice and remaining garlic powder; cook, stirring, until rice is translucent ⏱️ 2 minutes . Season with salt and pepper.

   arborio rice: 1 c
5. 

   5

   Reduce heat to medium-low. Add cream cheese and butter ; stir until well combined. Gradually add warm chicken stock concentrate mixed with water, stirring frequently until rice is tender and creamy ⏱️ 15 minutes . Stir in peas and cook until tender ⏱️ 3 minutes .

   cream cheese: 4 oz, butter: 1 tbsp, chicken stock concentrate: 1 unit, peas: 1.5 c
6. 

   6

   Thinly slice chicken crosswise. Divide risotto between plates. Top with sliced chicken, crispy prosciutto, freshly grated parmesan cheese block , and a squeeze of lemon juice.

   parmesan cheese block: 3 oz, lemon: 1 unit