INGREDIENTS

  • 3 cups chicken stock
  • 3 cups water
  • 10 g butter
  • 2 tablespoons olive oil
  • 1 small onion
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 350 g chicken breasts
  • 2 garlic cloves , crushed
  • 1 1/2 cups frozen peas
  • 6 slices prosciutto
  • 2 tablespoons finely shredded fresh sage

DIRECTIONS

  1. Place stock and the water in large saucepan; bring to a boil. Reduce heat; simmer, covered.
  2. Heat butter and half of the oil in large saucepan; cook onion, stirring until soft. Add rice, stir rice to coat in mixture.
  3. Add wine; cook, stirring, until liquids almost evaporated.
  4. Stir in 1cup simmering stock mixture, cook, stirring over low heat until liquid is absorbed.
  5. Continue adding stock mixture, in 1 cup batches, stirring until adsorbed after each addition. total cooking time should be about 35 minutes or until rice is tender.
  6. Meanwhile, heat remaining oil in medium frying pan; cook chicken, stirring, until cooked through.
  7. Add garlic; stir until fragrant. Add chicken mixture to risotto with peas, stir to combine.
  8. Cook prosciutto in same frying pan until crisp.Drain on absorbent paper then break into rough pieces. Stir sage and half of the prosciutto into risotto.
  9. Serve risotto with sprinkle of remaining prosciutto.