Prosciutto and Pepper Risotto

"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."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:
35mins
Ingredients:
12
Serves:
5

ingredients

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directions

  • Melt the butter and oil in a pan.
  • Add the finely chopped onion and the crushed garlic clove.
  • Stir in the rice for 1 minute.
  • Add all the vegetable stock and white wine.
  • Boil and simmer for 20 mins until the liquid disappears - stirring frequently.
  • Add finely chopped pepper and ham then cook for a few minutes longer.
  • Lastly add lemon juice , salt and pepper plus stir in the cream to taste.
  • 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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Reviews

  1. 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
     
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RECIPE SUBMITTED BY

<p>I live with my husband, my son Henry and daughter Heather, in a house near the English countryside and on the way to the sea from London.</p>
 
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