Three Mushroom, Prosciutto, Pea & Asparagus Risotto

Name: Three Mushroom, Prosciutto, Pea & Asparagus Risotto
Ingredients: 2-3 cups of your favourite mushrooms (this recipe uses white button, swiss brown and portobello mushrooms); 1 brown onion, finely sliced; 1 garlic clove, finely sliced; 1 tbsp olive oil; 2 cups arborio rice; 1 cup green peas; 1 bunch asparagus, thinly sliced; 8 thin slices prosciutto, chopped; 1.5L stock of choice, I used vegetable; 1 cup white wine; ¼ cup parsley, chopped; Parmesan cheese; Salt & Pepper to taste

www.australianmushrooms.com.au

Ingredients Method Heat a large pan. Add the olive oil, allow for it to heat. Add the prosciutto and sauté for 3 minutes.

View full recipe on www.australianmushrooms.com.au

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 www.australianmushrooms.com.au.

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Ingredients

2-3 cups of your favourite mushrooms (this recipe uses white button, swiss brown and portobello mushrooms)
1 brown onion, finely sliced
1 garlic clove, finely sliced
1 tbsp olive oil
2 cups arborio rice
1 cup green peas
1 bunch asparagus, thinly sliced
8 thin slices prosciutto, chopped
1.5L stock of choice, I used vegetable
1 cup white wine
¼ cup parsley, chopped
Parmesan cheese
Salt & Pepper to taste