Asparagus & Pea Risotto with Crispy Proscuitto
1 tablespoon oil
1 tablespoons butter
1 leek, finely sliced
2 cloves garlic, crushed
1 cup Arborio Rice
3 cups of liquid stock or water with stock powder added.
¼ cup cream
100 g creamy blue cheese (blue castello)
1 -2 bunch asparagus, tips removed and stalks thinly sliced
1 cup frozen peas
6 slices of proscuitto, fried until crispy
shaved/grated Parmesan or Provolone Piccante
Put stock in saucepan and bring to the boil then reduce heat and simmer or boil cup by cup in the microwave.
Heat oil and butter in a saucepan, add onion and leek and cook gently on low heat until onion and leek softens, approx 2 minutes, then add garlic and cook a further minute.
Add rice and stir continuously for about 2 minutes, do not allow to brown.
Add approximately 1 cup of the hot stock and stir. The rice should be just simmering. Continue to simmer and stir every few minutes until the stock has been absorbed.
Add another cup of stock, stir and simmer.
Add remaining cup of stock, sliced asparagus and peas,stir and continue cooking until rice is tender and cooked.
Blanch asparagus tips. I usually cook them in a little water in the microwave for a minute or two.
When cooked, add blue cheese and cream, stir to mix through,cover and allow to stand for a minute or two.
Serve with blanched asparagus tips and shaved parmesan cheese on top. Garnish with chopped parsley if desired.