Chicken, pea, sage and prosciutto risotto

This delicious chicken, pea, sage and prosciutto risotto is the perfect midweek family meal

  • 1 hr cooking
  • Serves 4
  • Print
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Chicken, pea, sage and prosciutto risotto
  • 3 cup (750ml) Campbell’s Real Stock – Chicken
  • 3 cup (750ml) water
  • 15 gram butter
  • 2 tablespoon olive oil
  • 1 (80g) small brown onion, chopped finely
  • 2 cup (400g) arborio rice
  • 1/2 cup (125ml) dry white wine
  • 350 gram chicken breast fillets, chopped coarsely
  • 2 clove garlic, crushed
  • 1 1/2 cup (180g) frozen peas
  • 6 slice (90g) prosciutto
  • 2 tablespoon fresh sage, finely shredded


Chicken, pea, sage and prosciutto risotto
  • 1
    Place stock and the water in large saucepan, bring to the boil. Reduce heat, simmer, covered.
  • 2
    Heat butter and half the oil in large saucepan, cook onion, stirring, until soft. Add rice, stir rice to coat in mixture. Add wine, cook, stirring, until liquid is almost evaporated.
  • 3
    Stir in 1 cup simmering stock mixture, cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture, in 1-cup batches, stirring, until absorbed after each addition. Total cooking time should be about 35 minutes or until rice is tender.
  • 4
    Meanwhile, heat remaining oil in medium frying pan, cook chicken, stirring, until cooked through. Add garlic, stir until fragrant. Stir chicken mixture and peas into risotto.
  • 5
    Cook prosciutto in same frying pan until crisp, drain on absorbent paper then break into coarse pieces. Stir sage and half of the prosciutto into risotto, sprinkle remaining prosciutto over individual risotto servings.