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Ingredients

  • k fresh hot chicken stoc, made up to 1 litre
  • 2 spring onions
  • butter
  • 200g carnaroli rice
  • ½ glass white wine
  • 200g fresh or frozen peas
  • 50g parmesan, grated
  • 5 leaves mint, shredded
  • 75g prosciutto, chopped

Method

  • STEP 1

    Keep the chicken stock hot over a gentle heat. Fry the spring onions gently in 50g of butter until soft. Add the rice and stir on a low heat for 5 minutes until it has turned translucent. Add the wine, turn up the heat and add 1 ladle of stock and the peas. Continue gradually adding stock, stirring constantly until the rice is soft but still has a bite. Add the parmesan, mint, another small knob of butter and the prosciutto and stir until smooth and creamy.

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