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Melon and Prosciutto Risotto

Melon and Prosciutto Risotto Recipe

  • 1 2½-pound cantaloupe, peeled, halved, and seeded
  • 1 cup heavy whipping cream
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • ¾ cup finely chopped onion
  • 1¼ cups (about 8 ounces) Arborio rice
  • 2 cups good-quality dry white wine
  • 3 ounces ¼-inch-thick slices prosciutto, diced
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • Fleur de sel and freshly ground pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 769kcal (38%)
Total Fat 37g (56%)
Saturated Fat 19g (93%)
Cholesterol 111mg (37%)
Total Carbohydrate 74g
Dietary Fiber 4g
Sugars 19g
Protein 17g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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