melon-and-prosciutto-risotto-51175400.json

{
    "directions": [
        "Bring 6 cups vegetable broth to a simmer. Melt 3 tablespoons butter in a large saucepan over medium-high heat. Add 1/2 medium cantaloupe (peeled, seeded, grated), 2 chopped shallots, and 1 chopped garlic clove; cook, stirring, until liquid is thickened, 8-10 minutes. Add 2 cups arborio rice and 1/4 cup dry white wine; cook for 2 minutes. Add broth by 1/2-cupfuls, stirring often and cooking until liquid is almost absorbed before adding more, until all broth has been added and rice is tender, 25-30 minutes. Stir in 1/4 cup mascarpone and 1 ounce. chopped prosciutto; top with thinly sliced basil."
    ],
    "ingredients": [
        "6 cups vegetable broth",
        "3 tablespoons butter",
        "1/2 medium cantaloupe (peeled, seeded, grated)",
        "2 chopped shallots",
        "1 chopped garlic clove",
        "2 cups arborio rice",
        "1/4 cup dry white wine",
        "1/4 cup mascarpone",
        "1 ounce chopped prosciutto",
        "Thinly sliced basil"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Rice",
        "Quick & Easy",
        "Dinner",
        "Lunch",
        "Cantaloupe",
        "White Wine",
        "Summer",
        "Healthy",
        "Sugar Conscious",
        "Kidney Friendly",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Melon and Prosciutto Risotto",
    "url": "http://www.epicurious.com/recipes/food/views/melon-and-prosciutto-risotto-51175400"
}