Spring vegetable risotto with prosciutto
Spring vegetable risotto with prosciutto, featuring fresh peas, broad beans, and asparagus. Serves 6.
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 seftonplazafoodland.com.au.
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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