Name: Prosciutto and pea risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: No-stir prosciutto and pea risotto; 4 cup (1l) chicken stock; 60 gram unsalted butter; 1 medium onion, finely chopped; 2 garlic cloves, crushed; 2 cup (400g) arborio rice; 8 slices prosciutto, half cut into thin strips; 1/2 cup (125ml) dry white wine or vermouth; 2 cup (240g) frozen peas, blanched, drained; 1 1/2 cup mint leaves, chopped; 1 cup (80g) grated parmesan, plus shaved to serve

Ingredients

No-stir prosciutto and pea risotto

4 cup (1l) chicken stock

60 gram unsalted butter

1 medium onion, finely chopped

2 garlic cloves, crushed

2 cup (400g) arborio rice

8 slices prosciutto, half cut into thin strips

1/2 cup (125ml) dry white wine or vermouth

2 cup (240g) frozen peas, blanched, drained

1 1/2 cup mint leaves, chopped

1 cup (80g) grated parmesan, plus shaved to serve

Method

No-stir prosciutto and pea risotto

1.Heat stock in a saucepan until simmering.

2.Melt half of butter in a heavy-based saucepan on medium heat.

3.Cook onion and garlic for 2-3 minutes, until soft. Stir in rice and prosciutto strips and cook for 1 minute, until rice is translucent.

4.Add wine, cook until almost absorbed. Add all but 1/4 cup of stock. Reduce heat to low, cover with a tight-fitting lid and simmer for 12-15 minutes, until liquid is absorbed. Add peas for last 5 minutes of cooking.

5.Meanwhile, place remaining prosciutto on a baking tray and cook under a hot grill for 2-3 minutes each side, until crisp.

6.Remove risotto from heat and stir through remaining butter, mint and grated parmesan. Stir in remaining stock, until creamy.

7.Season and serve with prosciutto and shaved parmesan.

This risotto can be cooked the traditional way by adding the stock gradually and stirring continually, although more stock may be needed.
Note

Woman's Weekly Food

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Ingredients

Method

No-stir prosciutto and pea risotto

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