Pea, Basil & Mint Risotto - cooking recipe

Ingredients

1 1/4 liters chicken stock
40 ml olive oil
1 onion, diced finely
8 slices prosciutto
2 garlic cloves, finely chopped
1 lemon, juice and rind of
200 g arborio rice
60 ml white wine
125 g frozen peas or 125 g fresh peas
1/3 cup mint leaf, shredded
1/3 cup basil leaves, shredded
1/2 cup parmesan cheese

Preparation

Bring the stock to a steady simmer in a saucepan.
Heat the oil in a heavy-based saucepan over medium heat and add the onion and prosciutto and cook for 1 minute.
Add the garlic and the lemon rind and cook for another minute until the garlic is golden.
Add the rice and stir for 1 minute, making sure all the grains are well coated.
Add the wine and stir until completely absorbed.
Add the stock a ladle at a time, sirring frequently.
Wait until each addition is almost completely absorbed before adding the next ladle.
Reserve 1 ladle to add at the end.
Half way through cooking the rice add the peas.
After 18-20 minutes the rice should be creamy and tender but still have a little bite.
Add remaining ladles of stock and turn off the heat.
Stir through the herbs, cheese and juice and season to taste before serving.