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Meal Type
Cooking Time
Recipe Type
- 200g Arborio Risotto rice
- 1 onion (diced)
- A large clove of garlic (crushed)
- 1 1/2 pints chicken stock
- 1 bay leaf
- 1/2 cup of peas
- 1/2 jar of Sacla' artichokes (roughly chopped)
- 4 slices of parma ham or proscuttio
- Salt and pepper
- Sprinkling of grated parmsean
- Optional - squeeze of lemon
- Chopped fresh parsley
- Olive oil or butter
How to make it
- Gently fry the onion and garlic in a little olive oil or butter.
- Add the risotto rice and mix well with the onion and garlic, allowing to fry for a minute or two.
- Next add enough chicken stock to cover the rice, adding more throughout as the rice absorbs the stock.
- Throw in the bay leaf and a generous squeeze of lemon if using.
- Once the rice has started to tenderise (after about 15 mins), add the peas and the Sacla' artichokes.
- Cook until the rice is done - about another 10 mins for soft or 5 for al dente. Then sprinkle over the chopped parsley and grated parmesan and top each serving with 2 slices of parma ham. All done!
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