Risotto with peas & proscuitto

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olive magazine

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Recipe by olive magazine

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1. 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

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Ingredients

• 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Ingredients

• 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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