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Green risotto recipe

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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
salt salt
black pepper black pepper

Green risotto with crispy ham

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45 min


Crispy prosciutto adds texture to this gloriously green risotto, topped off with seasonal vegetables and fragrant fresh mint.

  1. Preheat the oven to 180ºC/160ºC fan/gas mark 4
  2. 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.
  3. 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.
  4. Arrange the prosciutto across a lined baking tray and cook in the hot oven until crisp. Break into pieces and leave to cool.
  5. 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.
  6. 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.