risotto with peas, prosciutto di parma & parmesan
 
 

serves 4

This is the perfect risotto if you have fresh peas, but if you don't, it works really well with small frozen ones, too.

hands-on time 30 mins

100g unsalted butter
2 spring onions, chopped
200g risotto rice (I use carnaroli rice)
½ glass of white wine
about 1 litre hot, fresh chicken stock
5 mint leaves, chopped
150g-200g shelled peas
100-150g Parmesan cheese, freshly grated
1 x 80g pack Parma ham (or more, to taste), roughly torn

1 Melt half the butter in a heavy-based deep-sided frying pan and cook the spring onions on a low heat until soft. Add the rice and stir for 5 minutes, until it's beginning to turn translucent.

2 Add the white wine, turn up the heat and stir until it has almost all evaporated. Add one ladle of hot stock along with the mint, and bubble, stirring, until the liquid has almost all been absorbed. Continue adding stock, little by little, stirring constantly and letting each addition be absorbed before adding more - this will take about 15 minutes. Add the peas for the final 4-5 minutes. When cooked, the rice should still have a bite but not a crunch.

3 Add the grated Parmesan, the rest of the butter and the Parma ham, with salt and pepper to taste. Stir until the risotto is creamy, then serve.

592cals; 32g fat (20g sat fat); 27g protein; 3g fibre: 45g carbs: 2g total sugars 3.5g salt