Pea Risotto with Crispy Prosciutto, Feta, and Mint

Directions

1. Melt the butter in a pot over medium heat. Once melted, add the onion, garlic, salt, and pepper and cook until soft and fragrant, about 3-4 minutes.
2. Add the rice and stir, continuing to cook until rice is well mixed with the onions and appears slightly translucent, about 2 minutes.
3. Add the wine, and continue cooking until wine is absorbed, about 3-4 minutes.
4. Add 1 cup of stock, bring to a boil, then reduce heat to low and simmer, stirring occasionally, until stock is completely absorbed. Reserving ¼ cup stock to use in step 6, repeat this process, adding about 1 cup of stock at a time, until all of the remaining stock has been incorporated. This whole process should take about 20-25 minutes.
5. While rice is cooking, crisp up your prosciutto. Heat a large non-stick pan over medium high heat and add the slices of prosciutto. Cook, flipping periodically, until crispy. Cool slightly, then crumble.
6. In a blender or food processor, combine 1 cup of the peas, mint, lemon juice, lemon zest, and ¼ cup of the warm stock. Puree until smooth.
7. When the last of the stock has been almost completely absorbed into the rice and rice is tender, stir in the pea puree, the remaining ½ cup of whole peas, and the parmesan. Continue to cook, stirring, until cheese is melted and peas are just tender, about 2 minutes.
8. Serve risotto, topping each bowl with crumbled feta, crispy prosciutto, and finely chopped mint.