Risotto primavera with crispy parmesan & prosciutto
- Cassie Best
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Serves 4
Easy
Prep: 25 mins
Cook: 45 mins
plus cooling
A star rating of 4.3 out of 5.11 ratingsRate
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This flavourful risotto is packed with seasonal spring produce including broad beans, asparagus and peas, topped with salty parmesan crisps and prosciutto
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Ingredients
Nutrition
Units:
MetricUS
-
75g parmesan
finely grated, plus the rind
-
200g podded broad beans
fresh or frozen
-
1 litre good-quality chicken stock
-
200g asparagus
woody ends snapped off and set aside, stems cut into short batons
-
100g podded peas
fresh or frozen
-
4 slices prosciutto
-
1 tbsp olive oil
plus extra for drizzling
-
2 shallots
or 1 small onion, finely chopped
-
2 large garlic cloves
crushed
-
150g risotto rice
-
75ml white wine
-
50g mascarpone
-
½ lemon
zested
-
small bunch of basil
chives or pea shoots
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Nutrition: per serving
- kcal882
- fat34g
- saturates17g
- carbs81g
- sugars10g
- fibre17g
- protein49g
- salt4.47g
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Method
-
step 1
To make parmesan crisps, heat the oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Arrange 2 x 25g piles of parmesan on the tray, allowing space for them to spread. Bake for 10-15 mins until golden. Remove from the oven and set aside to cool.
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step 2
If using fresh broad beans, boil in a pan of hot water for 5 mins. If frozen, put in a heatproof bowl and pour over hot water from the kettle, then leave to stand for 5 mins. Drain and plunge into cold water. When cool, pop each bean out of its skin. Discard the skins.
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step 3
Pour the stock into a saucepan and bring to a steady simmer with the asparagus ends, pea pods, if using fresh peas, and parmesan rind.
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step 4
Cook the prosciutto slices in a high-sided frying pan over a medium heat for 2-3 mins per side. Remove to a plate to crisp up.
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step 5
In the same pan, heat the olive oil and soften the shallots for 5 mins. Add the garlic and cook for another minute, then stir in the rice and cook for 2 mins until opaque.
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step 6
Stir in the wine, then start adding a ladleful of the hot stock every 3-4 mins, or until the rice has absorbed the previous ladleful, stirring the whole time. This can take between 20-30 mins. You may not need all the stock – the rice is cooked when it is tender with a little bite. Blanch the asparagus stems in boiling water.
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step 7
Stir the mascarpone, peas, lemon zest and a squeeze of juice and remaining parmesan to the rice and season. Add a splash more stock to loosen if needed. Drain the asparagus and tip into the rice with the broad beans, but don’t stir. Turn off the heat, cover with a lid and leave to sit for a few minutes. To serve, drizzle with olive oil, scatter with herbs or pea shoots, and top with the parmesan crisps and prosciutto.
Recipe from Good Food magazine, May 2026
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A star rating of 4.3 out of 5.11 ratings
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