Red Pepper and Parmesan Risotto

• 60g butter, chopped
• 300g onions, chopped finely
• 4 thin slices prosciutto
• 5g Always Fresh Minced Garlic
• 2 cups (400g) Arborio rice
• 1.5 litres (6 cups) vegetable stock
• 200g Always Fresh Fire Roasted Marinated Red Pepper Strips
• 50g baby spinach leaves, washed
• 1 cup (80g) grated parmesan cheese
• salt and freshly ground black pepper
• 2 tablespoons fresh basil leaves

Heat half the butter in a non stick pan, add the onion, prosciutto and garlic; cook, stirring, over a low heat until the onion is soft but not coloured. Add the rice, stir for about 1 minute or until the rice is coated in the butter mixture.

Meanwhile, bring the stock to the boil in a medium pan; reduce heat to a simmer. Add 1/2 cup (125ml) of the stock to the pan, cook, stirring, over a medium heat until the liquid is absorbed. Continue adding the stock in 1/2 cup batches, stirring until absorbed between additions. Total cooking time should be about 20 minutes or until the rice is tender.

Stir in the red pepper strips, spinach, half the parmesan, remaining butter and season to taste with salt and pepper. The risotto should be creamy - if too thick, add a little boiling water.

Serve the risotto topped with the basil leaves and remaining parmesan.

Serves 6 as an entrée, or 4 as a main course.