Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 40grams butter
- 1 cup frozen peas
- 1 large brown onion, diced
- 1 lemon, rind finely grated and juiced
- 4 cup chicken stock
- 2/3 cup parmesan, finely grated
- 100grams prosciutto, thinly sliced
- 60grams baby rocket
- 2 cup arborio rice
- 1tablespoons olive oil
- 2 cloves garlic, crushed
Nutrition per serving
3000kJ / 715Cal
3000 Kilojoules or 715 Calories
34% of daily energy intake*
Protein
25.8grams
Fat
27.8grams
Carbs
96.0grams
Sugars
6.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 180°C. Heat oil and butter in an ovenproof casserole dish over medium heat. Add onion and garlic and cook for 4 minutes or until soft. Add rice and stir well for 30 seconds to coat grains. Add stock and 1/3 cup water and stir to combine. Bring to the boil. Cover, transfer to oven and bake for 20 minutes or until liquid has evaporated and rice is tender.
Step 2 of 3
Meanwhile, place prosciutto in a single layer on a baking tray. Bake for 10 minutes or until crisp. Break into large pieces.
Step 3 of 3
Add peas, lemon rind and juice and half of parmesan to risotto and stir to combine. Serve topped with prosciutto, rocket and remaining parmesan.
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