Spring vegetable risotto with prosciutto
Spring vegetable risotto with prosciutto - enjoy a delicious, seasonal dish perfect for 6. Savor the blend of tender veggies and creamy rice in this flavorful recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at saintsfoodland.com.au.
Cooking tools:
- Ladle
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Kitchen scale
- Measuring cup
- Peeler
- Serving bowl
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
- 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
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