Pea, Prosciutto and Parmesan Risotto

pea risotto

Yes, I do realize it’s been a few weeks since I’ve posted a new recipe. But I do have a good excuse …


Winter in Ontario is long and cold and a girl just needs to take a break from it once in a while! Needless to say, much food and drink was consumed between the long sessions of beach lounging. The food at our resort was not exactly gourmet but there were a few bright spots, in particular a memorable risotto – Pea, Prosciutto and Parmesan Risotto.

I was determined to have some more of it when I returned home. At the resort, they served this dish with sugar shards. Yes, sugar shards! A little unexpected but definitely lovely. I had to figure out how to duplicate that as well.

This risotto is a bit on the rich side and the sugar shards actually help to cut the richness in a delightful way. If you don’t like the sugar shards, I might suggest a bit of lemon zest instead, for the same reason.
This dish would make a great appetizer or a main, with a side salad or seafood.

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  1. Thanks Manon! It was a much needed and welcome break. Unfortunately, we came home just in time to enjoy those -25 days. That really brought us back to reality quickly ;)

  2. I have missed your emails and recipes Jen; glad to know you were basking in the warmth though! Welcome home!
    Manon Martel

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