Artichoke and Pea Risotto with Parma Ham Recipes

Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

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

Instructions

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!