Prosciutto pea and parmesan risotto recipe
Egg free, Gluten free, Nut free
- 1.25L chicken stock
- 1 tablespoon oil
- 8 slices prosciutto
- 1 onion, diced
- 2 cloves garlic, finely diced
- 2 cups Arborio rice
- 125mL white wine
- 1 cup frozen or fresh peas
- 75g parmesan cheese, finely grated
- 2 tablespoons flat-leaf parsley, chopped
Place stock in a large saucepan and heat until simmering.
Heat oil in a heavy based frypan at medium heat.
Cook prosciutto until crisp, in two batches.
Transfer to a plate lined with paper towel to drain.
Add onion to frypan and cook for two minutes, add garlic and cook for another two minutes.
Turn up the heat and add Arborio rice and stir constantly for two minutes until heated through.
Pour in wine, there will be a bit of a sizzle, cook until wine has almost evaporated.
Add a soup ladle (about ½ cup) of warm stock to the frypan, turn the heat down to a simmer and stir until stock absorbed, then add another ladle of stock.
Continue adding stock, stirring and allowing each ladleful to be absorbed before adding the next.
After 15 minutes, taste the rice, it should be soft.
If not, keep adding stock and stirring until rice is cooked.
Add peas and cook for a couple of minutes until bright green.
Stir in the cheese and allow risotto to rest for two minutes.
Check the consistency of the risotto, if it is a bit gluggy, add more stock (or boiled water if you are out of stock).
Crumble the prosciutto into pieces and add to the risotto.
Mix well and serve immediately with extra grated parmesan and a green salad.
- This recipe was inspired by my recent birthday-big-night-out meal.
- A beautiful pea and bocconcini risotto; I don’t normally order risotto because I enjoy making them so much and homemade is almost always much nicer.
- Save some of the crunch prosciutto for garnishing, it does loose some of its crunch when stirred through.
Recipe created by Melissa Hughes for Kidspot.