Spring vegetable risotto with prosciutto
Spring vegetable risotto with prosciutto, packed with leeks, garlic, and seasonal veggies—served at Henley Square Foodland. Perfect for 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 henleysquarefoodland.com.au.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Ladle
- 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
More Like This
Spring vegetable risotto with prosciutto
saintsfoodland.com.au
Spring vegetable risotto with prosciutto
seftonplazafoodland.com.au
Spring vegetable risotto with prosciutto
norwoodfoodland.com.au
Spring Vegetable Risotto
americastestkitchen.com
Spring Vegetable Risotto with Fennel and Spinach
americastestkitchen.com
Spring Vegetable Risotto – Perky Dove Coffee
perkydove.com
Spring Vegetable Risotto | Coronado Spice & Tea
coronadospiceandtea.com
Spring vegetable risotto | Recipes | WW New Zealand
weightwatchers.com