Blue cheese, pea and prosciutto risotto

(serves 4)

This is a meal as it is but I also like risotto served alongside a nice grilled steak or chicken breast or even a piece of fish. This would be great served with a steak and a beef jus.

1 tablespoon butter
1 onion
2 cloves garlic
350 grams Arborio rice
100 ml white wine
1100 ml chicken or vegetable stock
100 grams peas
100 grams prosciutto
30 grams parmesan
70 gram gorgonzola cheese
few sprigs parsley and basil

Bring the stock to a gentle boil. In another large heavy based pot melt the butter over a medium heat. Add the finely diced onion and the crushed garlic and sauté until tender add the rice and cook for a minute stirring well add the wine and gradually add the stock stirring well. Simmer stirring regularly until the rice is almost cooked (15- 20 minutes) and fold through the prosciutto, cheeses and the herbs, leave to rest covered for a few minutes to finish cooking and serve.

pea rissotto (1 of 1)

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!


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