Parma Ham and Pea Risotto (4)
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Stir in the butter and Parmesan and season with salt and pepper to taste. Serve warm with the suggestive lemon wedges on the side.