Spring Green Risotto with Chèvre & Prosciutto

Steps

1. Heat broth. Bring chicken broth to a simmer in a pot on medium heat. Once simmering, remove from heat and keep warm.
2. Cook prosciutto. Heat a drizzle of oil in a fry-pan on medium-high heat. Add prosciutto and cook for 1-2 minutes each side, until golden. Remove from pan and drain on paper towel. Reserve pan.
3. Prep risotto ingredients & start risotto. Return reserved pan to medium-high heat with a drizzle of oil. Add onion and garlic and cook for 1-2 minutes, until soft. Add rice, 1/2 tsp salt and wine/ water and cook for about 1 minute, until wine/water has evaporated.
4. Add chicken broth 1/2 cup at a time, ensuring liquid has absorbed before adding more. Cook for about 15 minutes, until rice is tender. Add broccoli and peas for final 3 minutes of cook time. Add 1/4 cup of water if risotto is a little dry.
5. Finish risotto. When rice has cooked, remove from heat and stir through first measure of goats cheese, butter and lemon juice. Season to taste.
6. Serve risotto with prosciutto and mint. Crumble over goats cheese.