Risotto with peas & proscuitto
This speedy risotto can take you from midweek meals to weekend entertaining
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Ready in 30 mins- Heat 1 tbsp oil in a large pan. Add the onion and garlic and cook until translucent. Add the rice and stir to coat it. Add the stock a ladle at a time until the rice is cooked but has a little bite to it, this should take about 20 minutes. Add the peas in the last 5 minutes. Take off the heat, stir in a knob of butter and half the Parmesan. Serve scattered with pieces of the proscuitto and the rest of the Parmesan.
464 kcalories, protein 21.2g, carbohydrate 66.5g, fat 14.5 g, saturated fat 6.4g, fibre 4.2g, sugar 2.27g, salt 0 g
Recipe from olive magazine, November 2005.
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http://www.bbcgoodfood.com/recipes/3932/
http://www.bbcgoodfood.com/recipes/3932/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Ready in 30 minsIngredients
- olive oil
- onion , finely chopped
- garlic cloves , crushed
- 300g risotto rice , canaroli or arborio
- 1½ l chicken or vegetable stock
- 200g frozen peas
- butter
- 50g Parmesan , grated
- packet (about 80g) prosciutto , fried until crisp
464 kcalories, protein 21.2g, carbohydrate 66.5g, fat 14.5 g, saturated fat 6.4g, fibre 4.2g, sugar 2.27g, salt 0 g
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