Pea, asparagus and prosciutto layered risotto cake

Pea, asparagus and prosciutto layered risotto cake

Ingredients

200g prosciutto (Parma ham), thinly sliced

450g fresh asparagus

Salt and pepper

30ml (2 tbsp) olive oil

30ml (2 tbsp) butter

1 onion, finely chopped

2 celery sticks, trimmed and finely chopped

400g risotto rice

150ml white wine

1.5 litres chicken stock, hot

125ml ( cup) parmesan, grated

250g frozen peas, defrosted

4 sprigs fresh thyme, leaves only

Handful fresh mint leaves, chopped

Method:

Grease a 25cm springform cake tin and line it with plastic wrap. Line the tin with the prosciutto, laying the slices lengthways from the middle of the tin with the slices hanging over the edge. There must be no gaps.

Blanch and refresh the asparagus, season and drizzle with 15ml (1 tbsp) of the oil. Set aside.

To make risotto, heat the remaining oil and the butter in a large saucepan and fry the onion and celery until soft. Add the rice and cook for a couple of minutes to coat each grain, stirring with a wooden spoon. Add the wine and when it has evaporated add a ladle of the stock (keep this boiling in a pot alongside). Stir until the stock is absorbed, then add another ladle. Repeat until all the stock is absorbed and the rice is cooked. This will take about 25 minutes. Stir in the parmesan, peas, thyme and mint and remove the risotto from the heat.

Once cool, spoon some risotto into the tin on top of the prosciutto. Fill to just below halfway and level it. Cut the asparagus spears in half lengthways and arrange them on the risotto with the tips facing inwards. Trim if necessary. Top with another layer of risotto and level. Lift the ends of the prosciutto and wrap over the top of the risotto. Cover the tin with plastic wrap and refrigerate for 3-4 hours (or overnight) until set. Unmould the risotto from the tin, slice and serve with salad or cold grilled vegetables.

Serves 8-10