Risotto With Peas & Prosciutto |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This speedy risotto can take you from midweek meals to weekend entertaining. Ingredients:
1 tablespoon olive oil |
1 onion, finely chopped |
2 garlic cloves, crushed |
10 ounces risotto rice |
6 cups chicken stock or 6 cups vegetable stock |
7 ounces frozen peas |
1/2 ounce butter |
fresh ground black pepper |
2 ounces parmesan cheese, grated |
3 1/2 ounces prosciutto, fried until crisp and broken into pieces |
Directions:
1. Heat 1 tbsp oil in a large pan.
2. Add the onion and garlic and cook until translucent. Add the rice and stir to coat it.
3. Add the stock a ladle at a time until the rice is cooked but has a little bite to it, this should take about 20 minutes.
4. Add the peas in the last 5 minutes.
5. Take off the heat, stir in a knob of butter some black pepper and half the Parmesan.
6. Serve scattered with pieces of the proscuitto and the rest of the Parmesan.
|
|