An easy recipe from ” Pimp my Rice” by Nisha Katona.
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 400 g risotto rice rinsed and drained
- 120 ml dry white wine
- 900 ml hot chicken stock
- 55 g frozen peas
- 75 g Parma ham/prosciutto cut into strips
- 30 g butter
- 30 g freshly grated parmesan cheese
- salt and freshly ground black pepper
- 1–2 lemons cut into wedges
Servings:
Instructions
- Heat the oil in a heavy-based saucepan and fry the onion until translucent. Stir in the rice and cook for 2 minutes, stirring constantly. Add the wine and continue to stir until the wine has been absorbed.
- Now begin to add the stock a ladleful at a time, waiting for each ladle to be absorbed before you add the next. This will take about 20 minutes. Once the rice is nearly cooked, add the peas and Parma ham/prosciutto and cook until the risotto is creamy.
- Stir in the butter and Parmesan and season with salt and pepper to taste. Serve warm with the suggestive lemon wedges on the side.
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