This risotto recipe is filled with fresh spring veggies and salty prosciutto. Fresh flavors perfect for an Easter side dish.
Ingredients:
2 3/4 cup chicken or vegetable stock
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 cup Arborio rice
1/3 cup white wine (optional; replace with stock if you'd prefer)
1 cup fresh green beans, trimmed
1 small bunch broccoli, chopped into small florets
1/2 cup frozen peas
12 stalked of asparagus, tough portion of stems removed
1 ounce Parmesan, grated
Juice of half a lemon
1 pinch each of kosher salt and freshly ground black pepper
To Serve
Squeeze of lemon juice
Freshly ground black pepper
Slices of prosciutto, optional
Directions:
Heat stock over medium heat until hot.
Heat olive oil in a large pan, add the onion, and cook for about 5 minutes. Add in the garlic, stir, and cook for a further minute. Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb, stirring often, then add the stock a ladle at a time, ensuring each ladle has almost fully absorbed before adding the next.
After about 15 minutes you should have 1 or 2 ladles of stock left. At this point, add in the green beans and broccoli. Stir and continue to cook, adding another ladleof the stock.
After another 3-4 minutes add in the peas and asparagus and the final ladle of stock. The rice should be almost ready now; it should have softened but have a slight firmness to it. If the rice is still too hard, you can add in a ladle or so of hot water and cook for a minute or two longer. Once the risotto is cooked, turn the heat down its lowest setting.
Add in the Parmesan, lemon juice, salt, and pepper. Stir well, then turn off the heat. Serve with a squeeze of lemon juice, some freshly ground black pepper, and a couple of slices of prosciutto.
