2 Tbl Butter 3 1/2 Cups Chicken Stock
4 Oz Prosciutto 2 Cups Hulled Pead
1 1/2 Cup Orzo 4 Tbl Parmesan
3 Tbl Spring Onion 1/4 Tsp salt
2 Tbl Garlic 1/4 Tsp pepper
Mince the onion and garlic and chop peas, set aside. Melt butter in medium saucepan over medium heat. Cook and stir Prosciutto 3 minutes or until it begins to crisp. Remove Prosciutto with slotted spoon. Add orzo to saucepan; cook 4 to 6 minutes or until golden brown, stirring constantly. Add the spring onions and garlic; cook 1 minute or until fragrant, stirring constantly. Add broth; bring to a boil over medium-high heat. Reduce heat to medium-low to low; simmer, covered, 15 minutes or until broth is
absorbed and orzo is tender.
Stir in peas; cook, covered, 3 to 5 minutes or until peas are tender. Stir in Prosciutto, cheese, salt and pepper.
Per Serving: 387 Cal (31% from Fat, 29% from Protein, 40% from Carb); 27 g Protein; 13 g Tot Fat; 6 g Sat Fat; 4 g Mono Fat;
38 g Carb; 3 g Fiber; 4 g Sugar; 116 mg Calcium; 2 mg Iron; 2429 mg Sodium