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Risotto With Prosciutto and Peas
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- 4 cups low-sodium chicken broth
- 1 cup grated Parmesan
- 1 cup frozen peas, thawed
- 4 ounces thinly sliced prosciutto, cut into 1-inch pieces
Directions:View on Real Simple
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