Spring vegetable risotto with prosciutto

Spring vegetable risotto with prosciutto

ServesServes 6


2 leeks
2 cloves garlic
6 thin slices prosciutto
1½-2 litres chicken stock
50g unsalted butter
50ml olive oil
500g arborio rice
sea salt and freshly ground pepper
100ml white wine
150g peas
200g broad beans, podded
1 bunch asparagus, cut into 2cm pieces
½ bunch basil
¼ bunch flat leaf parsley
Shaved parmesan


  1. Peel and slice the white part of the leeks
  2. Peel and dice the garlic and slice the prosciutto
  3. Put the chicken stock into a large saucepan; bring to the boil, and then turn down to a simmer
  4. Place butter and oil into another large saucepan and heat until sizzling
  5. Add the leeks, garlic and prosciutto and sauté until translucent
  6. Add the rice, salt and pepper and sauté for 4-5 minutes
  7. Add white wine and stir until the wine is absorbed
  8. Add 1-2 ladles of the simmering chicken stock and stir to combine
  9. When the chicken stock is almost absorbed add 2 more ladles and stir
  10. Continue this process until the rice is almost cooked
  11. Add in the peas, broad beans and asparagus and finish cooking until just soft
  12. Chop the herbs, fold through the risotto and serve topped with the shaved parmesan
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