Basil, Pea, and Pine Nut Risotto

With the crunchy contrast of pine nuts and peas to the creamy risotto, and the fragrant aroma of basil, this indulgent dish will leave your family smiling wide at the dinner table.

Serves 4 to 6
Prep Time: 10 minutes
Cooking Time: 25 minutes

Ingredients

• 4 cups chicken stock
• 2 tablespoons butter
• 1 tablespoon oil
• 1 onion, chopped finely
• 2 cups Arborio rice (see tip)
• ½ cup white wine
• Salt and pepper, to taste
• 1 cup frozen peas
• ¼ cup Parmesan cheese, plus extra to serve
• ¼ cup basil pesto
• 100 grams prosciutto, grilled and crumbled
• ¼ cup pine nuts, toasted

Procedure
1. Pour stock into a medium saucepan. Bring to a simmer. Reduce heat to low amd keep warm.

2. In a large saucepan, melt butter and oil together over medium heat. Sauté onions for 2 to 3 minutes or until tender.

3. Add rice, stirring for 1 minute until well-coated. Pour in wine and cook for 1 minute until absorbed.

4. Add stock, 1 cup at a time, stirring between each addition until all liquid is absorbed. This should take about 15 to 20 minutes. The rice should be soft with a slight bite. Season to taste.

5. In a bowl, mix together peas and Parmesan cheese. Swirl pesto through. Add to rice and mix well.

6. Serve topped with prosciutto, extra Parmesan cheese, and toasted pine nuts.