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Packed with lively, fresh flavours and topped with crispy shards of salty prosciutto, this super-vibrant risotto is an elegantly indulgent supper for two, comforting enough to keep you cosy on chilly evenings while gently nudging your tastebuds towards spring.

At first glance, there may look like quite a lot of pre-prep and 'setting to one side' going on in this recipe. But none of the stages are complicated to follow, nor are they time consuming; overall, this is an easy-going, laid back dish that may ask you to putter around the kitchen a bit while you're putting it together, but really won't mind if you have a glass of wine in hand while doing so. 

To make a vegetarian version, simply omit the prosciutto and add a bit more feta to serve.

Ingredients

70g prosciutto
500ml vegetable stock
200g frozen peas, defrosted
250g asparagus
50g spinach
½ bunch fresh mint
½ bunch fresh flat-leaf parsley
3-4 shallots
150g risotto rice
100ml dry white wine
40g parmesan, finely grated
The zest and juice of ½ large lemon
50g feta cheese

Method

1. Preheat the oven to 180°C/gas mark 4. Lay the prosciutto slices across a greaseproof paper-lined baking tray and roast for around 10-12 minutes until crisp, keeping a close eye on proceedings to prevent burning. Tip onto kitchen paper and set to one side.

2. Snap the woody ends off the asparagus spears and discard. Bring the stock to the boil, add the asparagus spears, turn the heat down and simmer the spears until just tender (probably around 4-8 minutes, depending on the thickness of the spears). Take the pan off the heat and, using kitchen tongs or a fork, remove the spears from the hot stock, refresh in cold water, drain, cut into bite-sized chunks (keeping the tips intact) and set to one side. But do not throw the stock away – it's going into the risotto.

3. Tip 150g of the peas into a blender with the spinach, mint, parsley (reserving a few herb leaves for garnish) and 100ml of the reserved vegetable stock. Blitz to form a smooth purée and set to one side.

4. And now we make the risotto! Heat 1 tbsp olive oil with 1 tbsp butter in a medium-sized, high-sided saucepan and sauté the chopped shallots for around 4 minutes until translucent. Add the rice to the pan and turn the grains in the oil/butter for around 2 minutes. Add the wine and allow to bubble down for a further 2 minutes. Add a ladleful of warm stock and simmer until absorbed, then repeat the process with the remaining stock until it’s all absorbed and the rice is tender – this whole process will probably take no more than 15-20 minutes in total. 

5. Take the risotto off the heat and stir the pea purée, remaining 50g peas, asparagus (still reserving the tips), finely-grated parmesan, lemon zest and lemon juice through the rice and season well with plenty of black pepper (you probably won't need salt, as both the prosciutto and the feta bring plenty of their own to the party). 

6. Serve the risotto immediately in warm bowls topped with shards of crispy prosciutto, the reserved asparagus spears, chunks of crumbled feta and the yet more freshly-chopped herbs.

Parmesan rinds

There are a many reasons we all need to keep a wedge of Parmesan handy – and one of those reasons is the rind: the secret ingredient in all manner of recipes. Toss a Parmesan rind in the pan when you're making a classic Italian tomato sauce, soups (especially minestrone or white bean-based soups), bolognese, mac'n'cheese sauce or stock for risotto. Fish the oozy, gooey mess out of the pot just before serving and prepare your tastebuds for a whole new dimension of rich, savoury umami flavour. Too many rinds lying around? Keep them in a plastic bag in the freezer.

Broccoli and Cauliflower stalks

Peel the tough outer layer from broccoli or cauliflower stalks, chop into chunks, steam them and use them as a wonderful pureed base for soups and sauces. They're also good finely-shredded in coleslaw, and they pickle really well: simply slice the peeled stalks into thin batons and submerge them in a hot vinegar brine seasoned with salt, sugar and spices of your choice (peppercorns; mustard/coriander seeds; bay leaves?). Allow to cool before covering and refrigerating overnight before use (the pickle will keep in the fridge for up to 3 weeks).

Butternut Squash/Pumpkin seeds

Dry out on kitchen paper, grind in a blender or coffee grinder and use as a crust for fish or lamb. Blend with butter to make an interesting alternative to nut butter. Add to granola, pesto or cookie dough. Or, roast them to create the most delectable with-drinks nibbles: toss dry squash seeds in a bowl with a little olive oil, paprika, salt and black pepper, spread them out on a tray and roast in a moderately hot oven for around 12-15 minutes, tossing regularly until the seeds give off a nutty aroma and have turned golden brown.

Over-ripe Bananas

Keep unpeeled ripe or overripe bananas in the freezer and thaw them later for banana bread, banana cookies or banana oatcakes. You can also use frozen ripe bananas in smoothies, or blend them to create a fabulously creamy, naturally sweet, one-ingredient banana ice cream. Or... mash one over-ripe banana with 1 tsp lemon juice/2 tsp Manuka honey/ ½ tsp turmeric to make a 15-minute face mask to treat dull/inflamed/dry skin; honestly, it really works!

Spanish Sparklers

Vintage Brut Gran Reserva Cava – Pere Ventura
Winning Platinum in the 2020 ‘Decanter’ awards, this is a signature cava which unites the body and structure of the Xarel·lo with the floral and fruity qualities of the Chardonnay. The result is a fine, harmonious and subtle cava, whose expressive aromas, creamy touch, and exquisite character are truly seductive. This cava's creamy, velvety texture is, without a doubt, beguiling to the last drop. £36.50

Albariño Brut – Mar de Frades
Golden yellow with lemon green hues. On the nose it is complex and expressive. First it releases bottle ageing notes and a sea water, eucalyptus and white fruit in the background that remind us of albariño grape. A toasted bread and almond kernel character pervade. On the mouth it is broad, tasty and fresh. In the aftertaste the typical albariño notes reappear with a pleasant and crispy aftertaste. £29.50

Cava Brut Reserva – Perelada
Pale yellow, with good bubble definition. Thanks to its ageing, it has developed a fine aroma with hints of white flowers, warm biscuit and a spritz of lemon. Its well-balanced structure, elegance and sensorial richness form an unmistakable personality… and excellent value at only £9.99

La Cuvée Brut Organic – Gramona
A superbly elegant sparkling wine, with complex yet vibrant notes of peach, apricot, golden apple, lemon peel, blanched almond and meadow flowers. Upon taking a sip, the first impression is of well-rounded, supple texture, offset by fine crispness and a creamy mousse. The lingering impression reflects the nose: citrus, apple, almond. Very refreshing, long finish. £29.50

Cuveé Classic Cava – Pere Ventura
Pere Ventura's high-quality cava house was established in 1992, but draws on a sparkling wine heritage that extends deep into the past. Ageing takes a minimum of 18 months in the cool Père Ventura cellars, although some of its cavas are allowed to rest for as long as three years or more. "Take risks and pursue excellence,'" advises Père: "That is the secret of success." This elegantly balanced Cava has fine, frothy bubbles and a vibrant golden hue. The aromas of crunchy green apple and white peach come to the fore on the nose, alongside hints of lemon balm and toasted brioche. £12.50

Imperial Brut Organic – Gramona
Complex aromas of apple and white peach, with notes of aniseed, fennel, freshly-baked bread and a subtle hint of citrus peel. Beautifully-balanced in the mouth, with hints of fine patisserie, roasted nuts, toast, yeast and buttery character. Generous, full and creamy in texture, with velvety-smooth bubbles. Refreshing finish, on which vibrant white flower and fruit aromas are manifested. £29.95

Looking for more delicious foodie inspo?

Click through to browse our full Delicious Guide!

Hudson Steakhouse

Hudson Steakhouse has been serving the people of Bath the best steaks for over a decade, offering its diners prime dry-aged steaks, starters with a fusion influence and classic dishes, all served in a sympathetic conversion of a once-notorious Victorian pub. Owner Richard Fenton took on this run-down building and has created a destination that has consistently won best-restaurant awards locally and nationally. Cocktails, premium beers and world wines are served under sparkling chandeliers and the upstairs grill room has an open kitchen which looks out over Hedgemead Park.

14 London Street, Bath BA1 5BU
Tel: 01225 332323 Web: hudsonsteakhouse.co.uk

Discover the colours of Jaipur

Every piece of Marco Bicego jewellery features a combination of fine Italian craftsmanship and creativity. The designs are based on three signature features: multi-coloured gemstones, the finest detailing and hand engraved 18ct gold. 

Here we take a look at the Jaipur collection, inspired by the colours of India and the stone cutting heritage of Jaipur. Whether rings, earrings, bracelets or necklaces, each piece is characterised by its prism-cut gemstones and epitomises the understated elegance that the jeweller is famous for.

Above left: Jaipur 18ct yellow gold blue topaz ring, £960

Above right: Jaipur mixed gemstone bracelet in 18ct yellow gold, £1,860

Mallory has a superb selection of these and many more Marco Bicego pieces waiting to be discovered.

Paul Smith: Fruit Knitted Crew Neck Sweater – Ivory

Long sleeve knitted pullover crew neck sweater with embroidered fruits. £250

Available from Grace & Mabel: graceandmabel.co.uk

L'OCCITANE Solidarity Hand Cream: launching 28 March

A 30ml Apricot Scented edition of L’OCCITANE's iconic, 100% sustainably sourced and Fair Trade shea butter hand cream. £8

100% of the profits from the sale of the Solidarity Hand Cream will be donated to UNICEF via The L’OCCITANE Foundation, to fund Vitamin A supplementation programmes worldwide.

Available from the L'OCCITANE website from 28 March: uk.loccitane.com

Netflix: Bridgerton - series two

The eight close-knit siblings of the Bridgerton family look for love and happiness in London high society. Inspired by Julia Quinn's bestselling novels.

Bridgerton series one and two are now available to watch on Netflix: netflix.com. You can also read our article on what to expect from the notoriously steamy series on The Bath Magazine website: thebathmagazine.co.uk

Curated by Daniel McCabe

Croatia-based 46pgs describes itself as "a magazine with a graphic heart" by which it means graphic art with passion. This fascinating, dense and immersive magazine is an international collaborative effort created in a "virtual guerilla-gallery atmosphere", according to its editor publisher who invites contributors to take something they're obsessed with – perhaps a song, a movie, a quote, a poem, a book or whatever – and design it. It’s all very much in the distressed, collagistic grunge/trash aesthetic pioneered by design iconoclasts David Carson and more recently Thomas Schostok, a phenomenon now being re-energised by a new generation of graphic artists. £24.99

Bristol agent is climbing The Three Peaks for Bath Rugby Foundation

With colleagues at Bristol commercial agents Burston Cook, Julian Cook is planning to raise as much money as he can for Bath Rugby Foundation. The challenge is to climb the three highest peaks in England, Scotland and Wales in just 24 hours.

Julian has chosen the Bath Rugby Foundation in memory of his great friend Dave Egerton who died last year following a short battle with Covid.

Dave was a former Bath Rugby Legend with over 160 caps for Bath and representing both England and the British Lions.

Four years ago, Dave and Julian ( Julian left, pictured above with Dave on right) completed a mammoth 400 mile, 4 day cycle through the Alpes-Maritime in aid of charity and shortly before he died, the two chatted about their next charity challenge doing the three highest peaks in the UK in just 24 hours.

“In memory of Dave, Julian says, and along with Dave's proud wife, Amanda, we have chosen the Bath Rugby Foundation, which we know would have meant a lot to him”.

The goal is to raise £7,500.

The foundation is the charitable arm of Bath Rugby Club set up to empower young people in Bath and surrounding areas to succeed. They use the values of rugby to inspire young people to create a better future for themselves. Their focus is on improving Health, Education, Employability & Inclusion in the South West.

If you would like to help Julian in his epic challenge then click here to visit the Just Giving page.