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Ingredients
- hot chicken stoc k fresh, made up to 1 litre
- spring onions 2
- butter
- carnaroli rice 200g
- white wine ½ glass
- fresh or frozen peas 200g
- parmesan 50g, grated
- mint 5 leaves, shredded
- prosciutto 75g, 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.
Nutritional Information
- Kcals 435
- Carbs 41.9g
- Protein 23.7g
- Fat 19.8g
- Salt 2.39g
- Fibre 1.4g