clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Tomato and Prosciutto Risotto

Creamy Tomato and Prosciutto Risotto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Rachael Hartley
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x


This creamy tomato and Prosciutto risotto blends rich flavors and textures into a comforting Italian classic. Perfect for elevating your weeknight dinner or impressing at any dinner party.


Units Scale
  • Chicken Broth: 6 cups (low sodium)
  • Extra Virgin Olive Oil: 2 tablespoons, divided
  • Prosciutto: 4 ounces, sliced
  • Yellow Onion: 1/2, finely chopped
  • Garlic Cloves: 2, minced
  • Arborio Rice: 2 1/2 cups
  • Dry White Wine: 1/2 cup
  • Cherry Tomatoes: 10 ounces, halved
  • Basil Leaves: 1/2 cup lightly packed, plus extra for garnish
  • Parmesan Cheese: 3/4 cup, grated, plus more for serving
  • Salt and Black Pepper: to taste


  1. Simmer the Broth:
    • Keep chicken broth simmering in a pot on medium heat. Adjust heat to prevent boiling.
  2. Crisp the Prosciutto:
    • Heat 1 tablespoon olive oil in a large pot. Cook prosciutto until crispy, about 2-3 minutes. Remove and set aside.
  3. Sauté Onions and Garlic:
    • In the same pot, sauté onion and garlic until tender and translucent, about 5 minutes.
  4. Toast the Rice:
    • Stir in Arborio rice. Cook until it becomes fragrant, about 2-3 minutes. Deglaze with white wine, stirring until mostly evaporated.
  5. Cook the Risotto:
    • Gradually add hot broth to the rice, stirring until each addition is absorbed before adding more. Continue until risotto is creamy and al dente.
  6. Sauté Tomatoes:
    • In a separate skillet, heat the remaining olive oil. Add tomatoes and basil with a pinch of salt, cooking until just tender, about 5 minutes.
  7. Finish the Risotto:
    • Fold in the crispy prosciutto, sautéed tomatoes, and grated parmesan into the risotto. Adjust seasoning with salt and pepper.
  8. Serve:
    • Garnish with additional parmesan cheese and fresh basil leaves.


  • Choosing Rice: Arborio rice is key for creamy, authentic risotto.
  • Broth Temperature: Always use warm broth to maintain the cooking temperature.
  • Stirring Technique: Stir enough to prevent sticking without making the risotto gluey.
  • Adding Veggies: Cook vegetables separately to maintain their texture and add them at the end.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian
Scroll To Top