The recipe was added to your favourites
Show your favouritesThe recipe was removed from your favourites
Show your favouritesAn error occurred, please try again
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
This recipe was liked
This recipe was disliked
An error occurred, please try again
45 min
(108)
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.
