Categories: June

Ingredients

• 20g unsalted butter
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 garlic clove, crushed
• 425g arborio risotto rice
• 3/4 tsp smoked paprika
• 125ml dry sherry or dry white wine
• 1 litre fresh chicken stock, hot
• 3 fresh thyme sprigs, plus extra leaves to garnish
• 2 bunches asparagus, ends trimmed
• 8 slices prosciutto or Parma ham
• 50g grated Fontina or Gruyère cheese

Directions

1. Preheat the oven to 190˚C/fan 170˚C/gas 5. Heat the butter and 1 tablespoon oil in a casserole or large, ovenproof saucepan with a lid, over a medium heat. Add the onion. Cook for 5 minutes, stirring. Add the garlic, cook for 1 minute, then add the rice and paprika. Stir to coat in the oil.

2. Add the sherry or wine, bring to the boil and cook for 1 minute, until absorbed. Stir in the stock and thyme sprigs, cover, then bake for 20-25 minutes, stirring halfway, or until the rice has absorbed all the liquid.

3. About 15 minutes before the risotto is ready, toss the asparagus in the remaining oil and lay out on a very large baking tray with the ham – make sure this sits in a single layer. Cook above the risotto for 10 minutes. Chop the asparagus on the diagonal and break the ham into shards.

4. Just before serving, stir the asparagus, thyme leaves and cheese through the risotto. Season and top with the ham.

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