Prosciutto and Pepper Risotto |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 5 |
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I adapted this recipe as a number of people I cooked it for didn't like mushrooms but I didn't note down the original version so can't tell you what it was I'm afraid! I made this for 4 friends before and I 'm sure we had some left over so I've put the portions as 5. I personally add some extra cream in as I like the texture quite creamy and also once I added some chopped asparagus too which worked really well. Ingredients:
25 g butter |
1 onion |
1 crushed garlic clove |
450 ml vegetable stock |
150 ml white wine |
1 red bell pepper |
250 g risotto rice |
125 g prosciutto ham |
2 tablespoons lemon juice |
2 tablespoons single cream |
1 tablespoon olive oil |
salt and pepper |
Directions:
1. Melt the butter and oil in a pan.
2. Add the finely chopped onion and the crushed garlic clove.
3. Stir in the rice for 1 minute.
4. Add all the vegetable stock and white wine.
5. Boil and simmer for 20 mins until the liquid disappears - stirring frequently.
6. Add finely chopped pepper and ham then cook for a few minutes longer.
7. Lastly add lemon juice , salt and pepper plus stir in the cream to taste.
8. NOTE: I keep some extra vegetable stock to hand so that I can add it if the mixture gets quite dry.
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