Spring vegetable risotto with prosciutto

Serves 6
Preparation time
Cooking time

Ingredients

  • 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

  1. Peel and slice the white part of the leeks
  2. Peel and dice the garlic and slice the prosciutto
  3. Put the chicken stock into a large saucepan; bring to the boil, and then turn down to a simmer
  4. Place butter and oil into another large saucepan and heat until sizzling
  5. Add the leeks, garlic and prosciutto and sauté until translucent
  6. Add the rice, salt and pepper and sauté for 4-5 minutes
  7. Add white wine and stir until the wine is absorbed
  8. Add 1-2 ladles of the simmering chicken stock and stir to combine
  9. When the chicken stock is almost absorbed add 2 more ladles and stir
  10. Continue this process until the rice is almost cooked
  11. Add in the peas, broad beans and asparagus and finish cooking until just soft
  12. Chop the herbs, fold through the risotto and serve topped with the shaved parmesan

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