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Categories:
olive oil onion garlic rice chicken stock frozen peas butter fresh ground black pepper Parmesan cheese
Viewed: 59 - Published at: 8 years agoIngredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 10 ounces risotto rice
- 6 cups chicken stock or 6 cups vegetable stock
- 7 ounces frozen peas
- 12 ounce butter
- fresh ground black pepper
- 2 ounces parmesan cheese, grated
- 3 12 ounces prosciutto, fried until crisp and broken into pieces
Method
- 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 some black pepper and half the Parmesan.
- Serve scattered with pieces of the proscuitto and the rest of the Parmesan.
