Ingredients
- 1.25 litres good-quality vegetable stock
- 1½ tablespoons olive oil
- 30g butter
- 1 small bunch asparagus, trimmed
- 2 zucchinis, cut into batons
- 10 slices prosciutto (about 100g)
- 1 brown onion, chopped
- 1½ cups arborio rice
- ½ cup dry white wine
- 1 cup frozen peas
- 1 cup finely grated parmesan cheese
- ¼cup basil, torn, plus extra, to garnish
Method
1. Heat the stock in a large saucepan over high heat until almost boiling. Remove from the heat, cover and keep warm.
2. Heat the oil and butter in a large saucepan over medium-high heat. Cook the asparagus, stirring, for 3 minutes, or until just tender. Remove with a slotted spoon. Add the zucchini and cook, stirring, for 3 minutes, or until lightly golden and just tender. Remove and set aside with the asparagus.
3. Meanwhile, put the prosciutto on a baking tray lined with foil. Place under a preheated hot grill (broiler), about 10 cm away from the heat, for about 8 minutes, or until crisp, turning halfway through. Drain on paper towel, cool a little then tear into large shreds.
4. Add the onion to the saucepan in which you cooked the vegetables and cook, stirring, for 5 minutes or until tender. Stir in the rice until well coated. Stir in the wine and cook for 30 seconds, or until the wine has evaporated and been absorbed. Add 250 ml (1 cup) of the stock and gently stir until it is all absorbed. Repeat with the remaining stock until the rice is tender with just a slight bite.
5. Stir in the peas, parmesan cheese, asparagus and zucchini. Remove from the heat and stand, covered, for 2 minutes, or until the vegetables are heated through and the cheese has melted. Season to taste with salt and freshly ground black pepper and stir in the basil.
6. To serve, top with the crisp prosciutto and garnish with the extra basil.
