RISOTTOS

4-P’s RISOTTO ~ Peas, Pesto, Parmesan & Prosciutto

Serves 4

• 1 onion, peeled and chopped

• 2 tablespoons (30g) butter

• 1 cup (185g) Arborio rice, rinsed

• 2¹/₂ cups (625g) chicken stock

• ¹/₂ cup (125g) white wine

• 1 cup (130g) frozen peas

• 100g Prosciutto, grilled and broken

• ¹/₄ cup (25g) Parmesan (reserve a little for sprinkling)

• ¹/₄ cup (65g) basil pesto

• ¹/₄ cup (40g) pine nuts, toasted

Into the thermo bowl, place onion.

4 seconds

7

Add butter and season with cracked pepper.

3 minutes

100°C

1

Insert butterfly. Add rice and ¹/₄ cup (60g) of the stock.

3 minutes

100°C

1

Add remaining stock, wine and peas.

18 minutes

100°C

1

Add prosciutto, Parmesan, pesto, and pine nuts.

3 minutes

100°C

1

Let stand for approx. 10 minutes allowing time for flavours to develop.

OPTIONAL: Serve sprinkled with Parmesan, pine nuts and cracked pepper.