Fresh Pea and Edamame Risotto with Fresh Mozzarella and Prosciutto

Fresh Pea and Edamame Risotto with Fresh Mozzarella and Prosciutto (Adapted from CL)

1 1/2 cups fresh shelled green peas
1 cup frozen shelled edamame
2 ounces thinly sliced prosciutto
2 1/2 cups chicken broth
2 cups water
1 tablespoon butter
1 1/2 cups chopped leek
2 garlic cloves, minced
1 1/2 cups dry Arborio rice
1 teaspoon chopped fresh thyme
1/3 cup dry white wine
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups trimmed arugula
4 ounces small fresh mozzarella balls, or fresh mozzarella cut into 1/4-inch cubes

Preheat oven to 400

In a medium saucepan of boiling salted water, add green peas and cook for 1 minute - remove beans with a slotted spoon and place in ice water to cool the peas down quickly - drain well. Add edamame to the boiling water - reduce heat and simmer for 5 minutes - drain and place edamame in the ice water to cool down. Set peas and edamame aside.

On a baking sheet coated with nonstick spray, place prosciutto in a single layer - place in the oven and bake until crisp, about 7-10 minutes. Remove from the oven and set aside.

In a medium saucepan, add broth and water - bring just to a simmer then reduce heat and keep warm.

In a medium skillet, melt butter over medium-high heat. Add leek and garlic - cook until tender, about 3 to 5 minutes. Stir in rice and thyme - cook 2 minutes, stirring all the while. Reduce heat to medium. Stir in white wine and cook until nearly absorbed, about 1 minute. Add warmed broth mixture, 1/2 cup at a time, stirring frequently until each batch of broth is absorbed before adding the next - this should take about 18 to 20 minutes. Stir in beans, edamame, salt and pepper - cook until they have warmed through, about 2 minutes.

Remove from heat and stir in arugula and cheese. Scatter the risotto with prosciutto before serving.

Makes about 4 servings.

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