Prosciutto and Pepper Risotto

Submitted 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."

 

• Ready In: 35mins
• Ingredients: 12
• Serves: 5

ingredients

• 25 g butter
• 1 onion
• 1 crushed garlic clove
• 450 ml vegetable stock
• 150 ml white wine
• 1 red bell pepper
• 250 g risotto rice
• 125 g prosciutto ham
• 2 tablespoons lemon juice
• 2 tablespoons single cream
• 1 tablespoon olive oil
• salt and pepper

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.

Reviews

[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