Pea and Prosciutto Risotto with Truffle Balsamic Pearls

creamy pea risotto topped with prosciutto ribbons and asparagus

Ingredients (serves 4)

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)
56 cups hot chicken or vegetable stock
1 1/2 cups peas (fresh or frozen)
1/2 cup parmesan, finely grated (plus extra to serve)
Zest of 1 lemon (optional but great)
Salt and cracked black pepper

To finish
1 bunch asparagus, trimmed
68 slices prosciutto
Sticky Balsamic Premium Truffle Pearls

Method

  1. Prep asparagus: Blanch or pan-sear asparagus until just tender. Slice on the bias.
  2. Start risotto: In a wide pan, heat olive oil + butter. Cook onion until soft, then add garlic.
  3. Toast rice: Stir in rice for 12 minutes until edges look slightly translucent.
  4. Deglaze: Add wine (if using) and stir until absorbed.
  5. Ladle stock: Add hot stock a ladle at a time, stirring often, letting each addition absorb before adding more (about 1822 minutes).
  6. Add peas: Stir peas in for the last 35 minutes so they stay bright.
  7. Finish: Off heat, stir in parmesan (and lemon zest if using). Season well.
  8. Serve + garnish: Spoon into bowls. Top with prosciutto ribbons and asparagus. Finish with Truffle Balsamic Pearls just before serving.

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Creamy Risotto with Asparagus and Prosciutto

Servings

4

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.

Creamy Risotto with Asparagus and Prosciutto

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)

  • 56 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

  • 68 slices prosciutto

  • Sticky Balsamic Premium Truffle Pearls

Directions

  1. Blanch or pan-sear asparagus until just tender. Slice on the bias.

  2. In a wide pan, heat olive oil and butter. Cook onion until soft, then add garlic.

  3. Stir in rice for 12 minutes until edges look slightly translucent.

  4. Add wine (if using) and stir until absorbed.

  5. Add hot stock a ladle at a time, stirring often, letting each addition absorb before adding more (about 18-22 minutes).

  6. Stir peas in for the last 3-5 minutes so they stay bright.

  7. Off heat, stir in parmesan and lemon zest if using. Season well.

  8. Spoon into bowls. Top with prosciutto ribbons and asparagus. Finish with Truffle Balsamic Pearls just before serving.

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