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Asparagus Risotto with Minty Peas and Prosciutto

Asparagus Risotto with Minty Peas and Prosciutto

Asparagus Risotto with Minty Peas & Prosciutto

Serves 4-6

3 Tbsp extra virgin olive oil (EVO)    
30g  Lewis Road Creamery butter  
1 onion, finely chopped
1 clove garlic, chopped
2 cups Ferron vialone nano rice  
200ml white wine
4 cups Sabato chicken stock , heated
4-6 slices prosciutto  
2 bunches of asparagus
1 cup of frozen peas
Juice of 1 lemon
Handful of mint leaves, torn
1 cup Parmigiano Reggiano , 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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  • Sabato Chicken Stock

    Sabato Chicken Stock

    Made here in our own commercial kitchen from free range chicken bones. Great for risottos, soups and braises. Although delicate in flavor and aroma, it will intensify well if reduced. This product is gluten free.

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    Available in store only

  • Ferron Carnaroli Rice

    Ferron Carnaroli Rice

    Carnaroli rice is grown to organic principals and is artisan-milled outside of Verona, it has a larger and longer grain. It contributes a beautiful nutty flavour to any dish.

    Traditionally used for making easy and delicious risotto every time, see the back of the pack for the no-stir cooking method.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

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  • Parma Ham (Prosciutto) ' sliced

    Pedrazzoli Prosciutto ~ sliced

    Italian dry-cured ham, aged for 16 months with salt. Delicate with a distinctive sweet taste. Unlike many other hams, Prosciutto di Parma is an all-natural ham with no added colours or flavour. Best enjoyed simply with fresh bread, cheese and good wine.

    Starting as a worker in a pork meat factory, before becoming a butcher and then an entrepreneur, Arnaldo Pedrazzoli had a passion for artisan charcuterie. Established in 1951, Pedrazzoli has remained a family affair with a commitment to traditional methods.

    Meat: Pork
    Origin: Italy

    Please note: Pricing is per Kg but sold in 100g (approx) packs.

    Also available in as a whole or half leg.

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    Available in store only

  • Pons Traditional Extra Virgin Olive Oil

    Pons Traditional Extra Virgin Olive Oil

    From Catalonia, Spain, an EVO pressed from Cornicabra and Arbequina olives. It is well-balanced, with a fresh aroma and a slightly peppery but soft finish. Recommended for everyday use in all types of cooking.

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  •  Parmigiano Reggiano ~ Small Wedge

    Parmigiano Reggiano ~ Small Wedge

    Authentic Italian Parmigiano. Aged for at least two years, the taste is tangy, fruity and quite exceptional. Ideal for grating in cooking, especially with pasta, or can be served as a table cheese with a drizzle of Giusti Riccardo balsamic .

    Milk: Cow, unpastuerised
    Origin: Italy

    Also available in a large wedgefreshly cracked  or as a whole wheel .

    Please read our terms and conditions for chilled freight  when ordering cheese. We cannot deliver chilled goods to Rural Delivery addresses.

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