Serves 6
Preparation time
Cooking time

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Ingredients

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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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