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Ingredients
| 1.1 l l | vegetable stock vegetable stock | ||
| 400 g g | frozen peas frozen peas | ||
| 2 packs pack | asparagus asparagus | ||
| 100 g g | baby spinach baby spinach | ||
| 1 packs pack | mint mint | ||
| 100 g g | prosciutto prosciutto | ||
| 1 tbsp tbsp | olive oil olive oil | ||
| 1 | onions onion | ||
| finely chopped | |||
| 300 g g | risotto rice risotto rice | ||
| 75 g g | Parmesan Parmesan | ||
| finely grated | |||
| 1 | lemons lemon | ||
| zest and juice | |||
| 50 | feta feta | ||
| crumbled | |||
| salt salt | |||
| black pepper black pepper | |||
Green risotto with crispy ham
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0:45 min
(100)
Method
Crispy prosciutto adds texture to this gloriously green risotto, topped off with seasonal vegetables and fragrant fresh mint.
- Preheat the oven to 180ºC/160ºC fan/gas mark 4
- Boil the peas and asparagus in the stock for 3 minutes, then strain the stock into a jug and reserve. Refresh the asparagus and a third of the peas in cold water and set aside.
- Tip the remaining peas into a blender along with 50g spinach, 20g mint and 100ml of the stock. Blitz to form a smooth purée and set aside.
- Arrange the prosciutto across a lined baking tray and cook in the hot oven until crisp. Break into pieces and leave to cool.
- For the risotto, fry the onion in the oil for 5 minutes, then toast the rice in the pan for 2 minutes. Add a ladleful of reserved stock and simmer until absorbed, then repeat the process with the remaining stock until it’s all absorbed and the rice is tender.
- Stir through the prosciutto, Parmesan, lemon, asparagus, remaining peas and spinach and season well. Swirl through the pea purée, garnishing with feta and fresh mint to serve.
