Prosciutto and Pepper Risotto

READY IN: 35mins
Recipe by Karen Pea

I adapted this recipe as a number of people I cooked it for didn't like mushrooms but I didn't note down the original version so can't tell you what it was I'm afraid! I made this for 4 friends before and I 'm sure we had some left over so I've put the portions as 5. I personally add some extra cream in as I like the texture quite creamy and also once I added some chopped asparagus too which worked really well.

Top Review by Karen Elizabeth

A very good recipe, made as described other than not having prosciutto so using some finely sliced sausage, I love risotto and this is particularly good, I do like that it doesnt have extra cheese added in, making, as my husband says, 'sticky rice'.... good flavour and texture, I highly recommend it. Made for Spring PAC 2013

Ingredients Nutrition

Directions

  1. Melt the butter and oil in a pan.
  2. Add the finely chopped onion and the crushed garlic clove.
  3. Stir in the rice for 1 minute.
  4. Add all the vegetable stock and white wine.
  5. Boil and simmer for 20 mins until the liquid disappears - stirring frequently.
  6. Add finely chopped pepper and ham then cook for a few minutes longer.
  7. Lastly add lemon juice , salt and pepper plus stir in the cream to taste.
  8. NOTE: I keep some extra vegetable stock to hand so that I can add it if the mixture gets quite dry.

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