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Asparagus Risotto with Minty Peas and Proscuitto

Asparagus Risotto with Minty Peas and Proscuitto

Serves 4-6

3 Tbsp Extra Virgin Olive Oil (EVO)

30g Vecchio Alpino Butter

1 onion, finely chopped

1 clove garlic, chopped

2 cups Ferron Vialone Nano Rice

200ml White Wine (optional) at room temperature

4 cups Sabato Chicken Stock , heated

4-6 slices Pedrazzoli Prosciutto ~ sliced  - one slice per person

2 bunches of asparagus

1 cup of frozen peas

Juice of 1 lemon

Handful of mint leaves, torn

1 cup Parmigiano Reggiano ~ Small Wedge , grated

Sea salt and freshly ground black pepper

 

In a heavy-based saucepan heat the EVO and half the butter and sauté the onion and garlic until soft. Add the rice and stir continuously for about 3 minutes. If using wine, add, then let evaporate. Add the stock, stir gently and bring to a simmer. Cover and cook for 15 minutes.

While the risotto cooks, place prosciutto on a flat oven tray and crisp in a hot 200°C oven for 2 minutes. Remove and set aside to cool.

Bring a medium sized pot of water to the boil and cook the asparagus on a low simmer for 2 minutes, until tender. Refresh under cold water and drain. Cut off asapargus tips, reserve the stalks and set aside. Cook peas for 2 minutes in boiling water and drain. In a blender purée peas and asparagus stalks together with a squeeze of lemon juice until smooth.

When the rice is al dente, take off the heat and rest for a few minutes. Stir the pea purée into the risotto until well combined, add the remaining butter, mint and half the grated Parmigiano. Season to taste. To serve, top with asparagus tips, prosciutto, sprinkle over the remaining Parmigiano and finish with a squeeze of lemon.

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