This risotto has so much green goodness in it that I have called it "super green risotto". To me, the more veggies there are, the better.
Use any fresh veggies you like, anything that is in season will be best. Let's always remind ourselves that the quality of the ingredients we use in our cooking will affect the final taste of the dish. So buy the best quality you can afford and organic is even better.
- Prep Time : 20 minutes
- Cook Time : 18 minutes
- Yield : 4
- rice for risotto - 320 g - just over 1 + 3/8 cup
- green beans chopped - 200 g - 1 + 1/3 cup
- fresh peas - 200 g - 1 + 1/3 cup
- arugola (rocket) leaves - handful
- zucchini - 1
- parma ham or smoked bacon - 70 g - 1/2 cup
- onion - 1
- olive oil
- salt and pepper
- vegetable stock - 1 Liter - 1.05 qt
- butter - knob
- grated Parmigiano or Pecorino cheese - to sprinkle
Chop the onion finely and stir fry it in a sauce pan with 2 tbsp of olive oil. Then add the beans.
Cook for 8 minutes with a little broth then add the rice and stir fry for a couple of minutes. Add the broth a little at a time, enough to cover the rice and then add the peas, salt and pepper. Cook the rice for about 15 to 18 minutes or according to packet instructions.
Wash and slice the zucchini at julienne (into sticks).
In a separate pan add 2 tbsp of olive oil then add the zucchini and stir fry them for 5 to 8 minutes until they are soft and crispy. Remove from the heat and put aside. Chop the ham and cook it for a couple of minutes until nice and crisp.
When the rice is cooked add a knob of butter, the arugola leaves, the cooked zucchini and stir it in well. Serve with the crunchy prosciutto on top and a sprinkle of grated Parmigiano or Pecorino cheese.