Rice with Mozzarella, Prosciutto, and Peas Recipe

  • 1 1/2 cups Arborio rice
  • 1/2 cup frozen petite peas
  • 6 ounces fresh mozzarella, grated
  • 1/2 cup grated Parmesan
  • 3 tablespoons butter
  • 3 ounces sliced prosciutto, cut into thin strips
  • 1/2 teaspoon salt
  • 3 tablespoons chopped fresh parsley
  1. Stir the rice into a medium pot of boiling, salted water and cook until almost done, about 15 minutes. Stir in the peas. Cook until the peas and rice are just done, about 2 minutes longer. Drain.
  2. Put the rice and peas back in the hot pot. Stir in the mozzarella, Parmesan, butter, prosciutto, salt, and parsley. Serve immediately.