Pea Basil Mint Risotto
I tried this recipe on a recent holiday-it was really good! Lots of nice fresh herb flavours.
Steps
Bring the stock to a steady simmer in a saucepan.
Heat the oil in a heavy-based saucepan over medium heat and add the onion and prosciutto and cook for 1 minute.
Add the garlic and the lemon rind and cook for another minute until the garlic is golden.
Add the rice and stir for 1 minute , making sure all the grains are well coated.
Add the wine and stir until completely absorbed.
Add the stock a ladle at a time , sirring frequently.
Wait until each addition is almost completely absorbed before adding the next ladle.
Reserve 1 ladle to add at the end.
Half way through cooking the rice add the peas.
After 18-20 minutes the rice should be creamy and tender but still have a little bite.
Add remaining ladles of stock and turn off the heat.
Stir through the herbs , cheese and juice and season to taste before serving.
Ingredients
chicken stock, olive oil, onion, prosciutto, garlic cloves, lemon, juice and rind of, arborio rice, white wine, frozen peas, mint leaf, basil leaves, parmesan cheese