Herb and lemon risotto with parma ham crumbs
- April 2015
- Serves 2
- Hands-on time 20 min, simmering time 30 min
A fresh and zingy risotto recipe that is full of flavour but made with very little fuss.
- 3.4g (1g saturated)
- 91.3g (5.3g sugars)
Cook the onions and garlic slowly. The onions should be soft and sweet, but not yet golden (it will take at least 8 minutes). If the edges are browning, add a splash of water and turn down the heat.
Keep the stock hot If it’s added to the rice cold, it will halt the cooking process and leave you with an unevenly cooked finished dish. Keep it on a low simmer.
Be patient You don’t need to stir the risotto constantly – add the stock one ladleful at a time and stir regularly. Make sure the liquid is fully absorbed before you add the next. Stirring regularly encourages the starch out of the rice, giving a creamy texture (it also stops the rice from sticking to the bottom of the pan). When stirring the risotto, scrape all around the pan.
Fry sliced fennel and chilli with the onions, then add some prawns near the end. Or stir through roasted squash cubes and a spoonful of mascarpone. Or add grated parmesan and fresh sage, then serve with a fried egg. The options are endless.
Chop herbs at the last minute so they stay vibrant. Don’t skimp on lemon juice or seasoning – risotto needs acidity and salt.
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