Pea and Prosciutto Risotto with Truffle Balsamic Pearls
Creamy Risotto with Asparagus and Prosciutto
Sticky Balsamic
4
15 minutes
30 minutes
Italian
Dinner
Indulge in this creamy risotto featuring tender asparagus and savory prosciutto, perfect for a comforting meal. The addition of parmesan and a hint of lemon zest elevates the flavors, making it a delightful dish for any occasion.
Ingredients
1 1/2 cups arborio rice
1 tbsp olive oil
1 tbsp butter
1 small onion or 2 shallots, finely chopped
2 cloves garlic, minced
1/2 cup white wine (optional)
5-6 cups hot chicken or vegetable stock
1 1/2 cups peas (fresh or frozen)
1/2 cup parmesan, finely grated, plus extra to serve
1 zest of 1 lemon (optional but great)
Salt and cracked black pepper
1 bunch asparagus, trimmed
6-8 slices prosciutto
Sticky Balsamic Premium Truffle Pearls
Directions
Blanch or pan-sear asparagus until just tender. Slice on the bias.
In a wide pan, heat olive oil and butter. Cook onion until soft, then add garlic.
Stir in rice for 12 minutes until edges look slightly translucent.
Add wine (if using) and stir until absorbed.
Add hot stock a ladle at a time, stirring often, letting each addition absorb before adding more (about 18-22 minutes).
Stir peas in for the last 3-5 minutes so they stay bright.
Off heat, stir in parmesan and lemon zest if using. Season well.
Spoon into bowls. Top with prosciutto ribbons and asparagus. Finish with Truffle Balsamic Pearls just before serving.