- Serves: 6
- Preparation: 15 minutes
- Cooks In: 45 minutes
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Ingredients
Method
Heat a large pan.
Add the olive oil, allow for it to heat.
Add the prosciutto and sauté for 3 minutes. Slowly add the onion and garlic and cook until the onion becomes transparent.
Place the rice into the pan and coat with the oil mixture.
Pour the cup of wine into the pan and allow the liquid to be absorbed by the rice.
Then add the vegetable stock ladle by ladle (one at a time) to the risotto. Allow the rice to fully absorb the liquid before adding your next ladle.
Once the rice is nearly cooked add the peas and asparagus and cook for 2 minutes.
5 minutes before serving, add the mushrooms and sauté until softened.
Prepare additional sautéed mushrooms for serving purposes by heating 1 tbsp of olive oil in a large frypan, 1 clove of minced garlic and 1-2 cups of your favourite mushrooms. Cook until golden and set aside.
Top with freshly grated Parmesan, parsley, additional sautéed mushrooms and salt & pepper to taste.
Ingredients
Directions
Heat a large pan.
Add the olive oil, allow for it to heat.
Add the prosciutto and sauté for 3 minutes. Slowly add the onion and garlic and cook until the onion becomes transparent.
Place the rice into the pan and coat with the oil mixture.
Pour the cup of wine into the pan and allow the liquid to be absorbed by the rice.
Then add the vegetable stock ladle by ladle (one at a time) to the risotto. Allow the rice to fully absorb the liquid before adding your next ladle.
Once the rice is nearly cooked add the peas and asparagus and cook for 2 minutes.
5 minutes before serving, add the mushrooms and sauté until softened.
Prepare additional sautéed mushrooms for serving purposes by heating 1 tbsp of olive oil in a large frypan, 1 clove of minced garlic and 1-2 cups of your favourite mushrooms. Cook until golden and set aside.
Top with freshly grated Parmesan, parsley, additional sautéed mushrooms and salt & pepper to taste.
