Spring vegetable risotto with prosciutto
Serves 6
Serves 6Ingredients
- 2 leeks
- 2 cloves garlic
- 6 thin slices prosciutto
- 1½-2 litres chicken stock
- 50g unsalted butter
- 50ml olive oil
- 500g arborio rice
- sea salt and freshly ground pepper
- 100ml white wine
- 150g peas
- 200g broad beans, podded
- 1 bunch asparagus, cut into 2cm pieces
- ½ bunch basil
- ¼ bunch flat leaf parsley
- Shaved parmesan
Method
- Peel and slice the white part of the leeks
- Peel and dice the garlic and slice the prosciutto
- Put the chicken stock into a large saucepan; bring to the boil, and then turn down to a simmer
- Place butter and oil into another large saucepan and heat until sizzling
- Add the leeks, garlic and prosciutto and sauté until translucent
- Add the rice, salt and pepper and sauté for 4-5 minutes
- Add white wine and stir until the wine is absorbed
- Add 1-2 ladles of the simmering chicken stock and stir to combine
- When the chicken stock is almost absorbed add 2 more ladles and stir
- Continue this process until the rice is almost cooked
- Add in the peas, broad beans and asparagus and finish cooking until just soft
- Chop the herbs, fold through the risotto and serve topped with the shaved parmesan
