Summer Garden Risotto with Crispy Prosciutto Recipe | Abel & Cole
A rich summer risotto with organic greens, mint, and crispy prosciutto—perfect for warm weather dining.
Ingredients
- 1 chicken stock cube
- 1 onion
- 2 garlic cloves
- 70g prosciutto
- 300g rainbow chard
- 200g spinach
- 200g risotto rice
- A handful of mint, leaves only
- 1 lemon
- 40g Parmesan
- 800ml boiling water
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
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