Monthly Archives: March 2012

Risotto.  Risotto is so rich and creamy, and gluten free!  It’s a little different than traditional pasta or rice, and is a great blank canvas for various flavor combinations.  I usually like to put a little meat and veg into risotto, so this week I tried to combine Pea and Prosciutto Risotto with Honey Mustard.  It reminded me of a good ham and honey mustard sandwich!  (If you like dairy, add some of your favorite cheese to this ham sandwich!)

Pea and Prosciutto Risotto with Honey Mustard

Pieces:

1. 2 tbsp. chopped shallot
2. 1 tbsp. olive oil
3. 3 tbsp. hot honey mustard
4. 1 cup arborio rice
5. 3 cups gluten free chicken broth
6. 2 cups frozen peas
7. one eighth of a pound prosciutto, torn into pieces
8. 1 tbsp. dill
9. salt and pepper to taste

Process:

1. In a deep saute pan over medium heat, stir the shallot and olive oil for about 3 minutes, until shallot starts to soften.
2. Add the hot honey mustard and stir for another minute.
3. Add the arborio rice and stir for one minute, just to toast and coat the rice.
4. Add one cup chicken broth and stir.
5. Continue to add the chicken broth, one half cup at a time and stirring, until the liquid is absorbed.  It does require attention and stirring, but is worth it!
6. When almost all of the liquid is absorbed, add the peas and prosciutto and stir.  Cover and let simmer about 3-4 minutes.
7. Add the dill and salt and pepper.
8. Give it a final stir and serve hot.

Happy Allergy Free Eating!