- 1.25 litres reduced-salt chicken stock
- 1tsp olive oil
- 1 onion, finely chopped
- 5 fresh thyme sprigs, leaves only
- 3 garlic cloves, sliced
- 250g arborio rice
- 100ml white wine
- Cooking oil spray
- 30g prosciutto (about 3 slices), cut into strips
- 350g asparagus, woody ends snapped off, cut into small pieces (but tips left whole)
- 100g frozen peas
- Small handful chopped fresh dill, plus extra sprigs to garnish
- 50g goat’s cheese, crumbled
- Bring the stock to the boil in a pan, then set aside, covered, to keep warm.
- Set a large pan over a medium heat. Add the olive oil, onion, thyme and garlic and cook, stirring, for 5 min or until the onion is translucent. Add the rice and stir for 30 sec to coat the grains in the onion mix. Add the white wine and cook for 5 min or until it bubbles and reduces.
- Add 1 ladleful of the hot stock to the pan and simmer, stirring frequently, until all the liquid is absorbed. Add another ladleful and repeat. Continue adding more stock, 1 ladleful at a time, stirring often, until the rice is al dente and all the liquid is absorbed. This should take 16–18 min – if you run out of stock during this time, use boiling water.
- Meanwhile, set a large non-stick frying pan over a high heat and spray with oil. Add the prosciutto and cook until golden. Remove from the pan and set aside. Add the asparagus and frozen peas to the pan and cook, stirring, for 2 min or until the asparagus is bright green and crunchy and the peas are heated through. Remove from the heat.
- Stir half the prosciutto, asparagus and peas through the risotto along with the chopped dill. Divide the risotto among 4 bowls, scatter with the remaining prosciutto, asparagus and peas, then top with the goat’s cheese, a grind of black pepper and the extra dill sprigs. Serve immediately.
Nutrition per serving
Read more on how we calculate nutrition.
400 14.8g 9.2g 3.7g 64.3g 5.4g 2.5g 101mg 64.3g 1.7mg