Prosciutto & Rocket Risotto

Add the vegetable stock and the boiling water to a medium saucepan and place over a low heat to keep warm. Set aside two 3slices of prosciutto and finely chop the remaining prosciutto.

Heat the olive oil and butter in a large saucepan over a medium heat. Add the red onion and finely chopped prosciutto and cook for 3 minutes or until the onion is soft. Add the garlic and arborio rice, coat the grains and toast for 1 minute. Reduce to a medium-low heat.

Add the simmering stock to the rice mixture, 1 cup at a time, and stir continuously until the stock has been absorbed. Repeat this process for approximately 25-30 minutes or until all the stock has been absorbed and the rice is cooked ‘al dente’. Add the green beans with the last cup of stock and stir until the stock has absorbed. Remove from the heat and stir through the Parmesan cheese, lemon zest and half of the rocket. Season generously with pepper. Tip: Never leave risotto on the stove and walk away. The continuous 5stirring takes patience, but it’s absolutely worth it in the end.

Meanwhile, preheat the grill to a medium heat. Place the reserved prosciutto slices under the grill on a lined oven tray and cook for 5 minutes or until crispy. Break into small shards.