Ingredients
1.25L chicken stock
gluten-free
1 tbsp oil
8 slices prosciutto
1 onion
diced
2 cloves garlic
finely diced
2 cups Arborio rice
125ml white wine
1 cup peas
frozen or fresh
75g parmesan cheese
finely grated
2 tbsp flat-leaf parsley
chopped
Allergy Advice
Contains Dairy
Equipment
- 1 large saucepan
- 1 heavy based frypan
- 1 plate
- 1 paper towel
Instructions
- 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 half a 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.
