Crispy Prosciutto Risotto & Roasted Broccoli
Blue ApronPork
✓ Available this week · Jul 6 – Jul 12, 2026
☆☆☆☆☆ Be the first to review →⏱ ~100 min · 🍽 2 servings · 📊 Hard
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Based on this meal's macros per serving
✕ High protein
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary ✓ Wheat Free✓ Italian
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
3 oz Prosciutto
1 cup Arborio Rice
4 oz Grape Tomatoes
1 each Yellow Onion
8 oz Broccoli
2 each Scallions
2 tbsp Crème Fraîche
½ oz Garlic & Herb Flavored Butter
¼ cup Grated Parmesan Cheese
1 tbsp White Balsamic Vinegar
3 tbsp Basil Pesto
¼ tsp Crushed Red Pepper Flakes
How to make it
1
Set your oven to 450°F. Rinse and dry all produce. Remove the plastic film from the prosciutto, stack the slices, and cut crosswise into thin strips. Slice the scallions, keeping the white bases and green tops separate. Halve and peel the onion, then cut into a small dice. Halve the tomatoes. Trim the bottom 1/2 inch from the broccoli stem and cut the head into bite-sized florets.
2
Warm a drizzle of olive oil in a medium pot over medium-high heat. Add the prosciutto strips and cook, stirring often and separating any clumps, 4-5 minutes until crispy. Leave the browned bits in the pot and transfer the prosciutto to a paper towel-lined plate.
3
Begin the risotto by heating the pot over medium-high. Add the onion and white scallion bases; season with salt and pepper. Cook, stirring occasionally, 3-4 minutes until softened. Add the rice and stir 1-2 minutes until lightly toasted. Pour in the wine and stir until absorbed. Add warm stock one ladle at a time, stirring between each addition, until the rice is tender and creamy, about 18-20 minutes total.
4
Meanwhile, spread the broccoli florets on a sheet pan, drizzle with olive oil, season with salt and pepper, and toss to coat in a single layer. Roast 14-18 minutes until browned and fork-tender. Air fryer option: 390°F for 7-9 minutes.
5
Stir the creme fraiche, butter, and half the parmesan into the risotto until the butter melts. Taste and adjust seasoning. Plate the risotto alongside the roasted broccoli. Spoon pesto over the risotto and scatter the crispy prosciutto and green scallion tops on top. Finish the broccoli with the remaining parmesan.
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Blue Apron
Crispy Prosciutto Risotto & Roasted Broccoli
Blue Apron puts Crispy Prosciutto Risotto & Roasted Broccoli with with Basil Pesto & Parmesan on the menu as a Pork dish that holds up on a weeknight without asking much of the cook.
Risotto is an Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Set your oven to 450°F. Rinse and dry all produce. Remove the plastic film from the prosciutto, stack the slices, and cut crosswise into thin strips. Slice the scallions, keeping the white bases and green tops separate. Halve and peel the onion, then cut into a small dice. Halve the tomatoes. Trim the bottom 1/2 inch from the broccoli stem and cut the head into bite-sized florets.
- Warm a drizzle of olive oil in a medium pot over medium-high heat. Add the prosciutto strips and cook, stirring often and separating any clumps, 4-5 minutes until crispy. Leave the browned bits in the pot and transfer the prosciutto to a paper towel-lined plate.
- Begin the risotto by heating the pot over medium-high. Add the onion and white scallion bases; season with salt and pepper. Cook, stirring occasionally, 3-4 minutes until softened. Add the rice and stir 1-2 minutes until lightly toasted. Pour in the wine and stir until absorbed. Add warm stock one ladle at a time, stirring between each addition, until the rice is tender and creamy, about 18-20 minutes total.
- Meanwhile, spread the broccoli florets on a sheet pan, drizzle with olive oil, season with salt and pepper, and toss to coat in a single layer. Roast 14-18 minutes until browned and fork-tender. Air fryer option: 390°F for 7-9 minutes.
- Stir the creme fraiche, butter, and half the parmesan into the risotto until the butter melts. Taste and adjust seasoning. Plate the risotto alongside the roasted broccoli. Spoon pesto over the risotto and scatter the crispy prosciutto and green scallion tops on top. Finish the broccoli with the remaining parmesan.
Crispy Prosciutto Risotto & Roasted Broccoli is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Crispy Prosciutto Risotto & Roasted Broccoli?
Crispy Prosciutto Risotto & Roasted Broccoli is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Crispy Prosciutto Risotto & Roasted Broccoli wheat free?
Crispy Prosciutto Risotto & Roasted Broccoli is tagged as Wheat Free, Italian on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Crispy Prosciutto Risotto & Roasted Broccoli take to prepare?
Crispy Prosciutto Risotto & Roasted Broccoli is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
Sources: Wikipedia
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Brand: Blue Apron
Servings: 2
Pre-filled from our kitchen database · Prosciutto, Arborio Rice, Grape Tomatoes, Yellow Onion, Broccoli, Scallions, Crème Fraîche, Garlic & Herb Flavored Butter
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