I created this Creamy Risotto Recipe with Mahón-Menorca Cheese, Peas, Lemon, Mint, and Crispy Prosciutto for The Board of Control of Mahón-Menorca Cheese, but all thoughts, opinions, recipes, and photos are my own! Thank you for allowing me to partner with companies to continue to provide you with free content!

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This Creamy Risotto Recipe with Mahón-Menorca Cheese, Peas, Lemon, Mint, and Crispy Prosciutto is SO delicious. I know this combination of flavors may be something unlike you’ve ever tried, but you have to trust me- you will be so pleasantly surprised!

Because Mahón-Menorca cheese is from the gorgeous island of Menorca in Spain, I wanted to create a Mediterranean-inspired dish!

Risotto is a dish from Northern Italy, and it’s the most common way to cook rice in Italy! Rice has been grown in Italy since the 14th century, and eventually moved its way up to Northern Italy. The first known risotto recipe is from 1809! The staples of what makes a good risotto have remained the same ever since: rice sautéed in butter, onions, and hot broth added a bit at a time.

Risotto is typically made with a short-grain white rice because the starch content is higher, adding to the creamy risotto flavor! With a short-grain white rice, you’ll still get a creamy consistency, even without adding cream or cheese. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano.

I have found in the United States, the easiest type of Risotto rice to find is Arborio. I can find it in most grocery stores!

I used Mahón-Menorca Cheese in this recipe, as it adds a delicious flavor to this Creamy Risotto Recipe! To find out more about Mahón-Menorca Cheese (and where you can find it), see my blog post all about Mahón-Menorca Cheese here!

To see more from Mahón-Menorca Cheese, click the links to follow them on Instagram, Facebook, and Twitter.

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Creamy Risotto Recipe

Creamy Risotto Recipe with Peas, Mint, Lemon, and Crispy Prosciutto

  • Author: Caroline Fausel



2 T butter
1/2 small onion, finely chopped (about 1/4 cup)
2 c arborio rice
1/4 c lemon juice
5 cups beef bone broth
1/2 cup heavy whipping cream
1 cup cured Mahón Cheese, grated
1 cup frozen peas
1/4 cup fresh mint leaves, chopped
lemon zest
4 oz Prosciutto 


In a medium saucepan, melt the butter over medium heat.

Add the onion and cook until translucent, about 7 minutes. During this time, in a small pan, heat the broth on medium heat. 

Add the rice and stir until all of the rice is coated, about 1 minute.

Add the lemon juice and stir until it has been absorbed, about 1 minute.

Using a soup ladle, add one scoop of broth at a time to the rice mixture. After each addition, stir until the liquid is absorbed. Continue adding the broth slowly like this until all but one scoop has been absorbed. During the last scoop, add the peas and allow them to cook with the rice for the last 5 minutes. They should still be bright green. Remove from the heat when all broth is absorbed and the rice is al-dente, about 25 minutes.

During the risotto making process, heat the oven to 350. Spray a baking sheet, and carefully place each prosciutto slice on the sheet. Cook very carefully and keep your eye on it. It should be ready at about 12 minutes, then remove from the oven and set aside.

After you remove the creamy risotto from the heat, stir in the heavy whipping cream and grated cured Mahón-Menorca cheese. Stir in the fresh mint leaves. Salt to taste. 

Top the creamy risotto with chopped mint leaves, lemon zest, and grated cured Mahón-Menorca cheese. Serve each bowl with a crispy prosciutto slice. Enjoy!

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