Spring vegetable risotto with prosciutto - Henley Square Foodland
Spring vegetable risotto with prosciutto, packed with leeks, garlic, and seasonal veggies—served at Henley Square Foodland. Perfect for 6!
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 and 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
More Like This
Spring vegetable risotto with prosciutto - Saints Foodland
saintsfoodland.com.au
Spring vegetable risotto with prosciutto - Sefton Plaza Foodland
seftonplazafoodland.com.au
Spring vegetable risotto with prosciutto - Norwood Foodland
norwoodfoodland.com.au
Spring Vegetable Risotto | America's Test Kitchen
americastestkitchen.com
Spring Vegetable Risotto - Wine4Food
wine4food.com
Spring Vegetable Risotto with Fennel and Spinach | America's Test Kitchen
americastestkitchen.com
Spring Risotto with Leeks, Peas and Asparagus - SavvyMom
savvymom.ca
Spring vegetable risotto | Recipes | WW New Zealand
weightwatchers.com