Cheesy Risotto With Crispy Prosciutto And Courgette Salad

Boil a kettle

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Grate your cheddar cheese

Dissolve your chicken stock mix in 750ml [975ml] [1.4L] boiled water

Peel lengths off your courgette[s] with a peeler until you end up with a pile of courgette ribbons

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Add your blanched peas to a colander and rinse under cold running water to refresh them

Add the courgette ribbons and refreshed peas to a bowl with a squeeze of lemon juice and a drizzle of olive oil

Season with a pinch of pepper and give everything a good mix up – this is your courgette & pea salad

Tip: Cooking for kids? Set aside half the refreshed peas and leave plain!

Add your sliced prosciutto to a plate and put in the microwave for 4-5 min, then set aside until serving to dry and crisp up – this is your crispy prosciutto

Tip: Check your sliced prosciutto every 30 secs to prevent it from burning, as microwave temperatures vary!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the diced onion and cook for 3-4 min or until beginning to soften

Once the onion is beginning to soften, add your arborio rice and chopped garlic and cook for 1 min or until fragrant, stirring to coat the grains in the oil

Once fragrant, add the chicken stock a ladle at a time, stirring continuously for 25-30 min or until all of the stock is absorbed and the rice is cooked

Reboil a kettle

Once the risotto is cooked, add the grated cheddar cheese and a small knob of butter and gently stir it all together – this is your cheesy risotto

Cut the remaining lemon into 1 wedge per person

Tip: Cooking for kids? Add the reserved refreshed peas to a colander and pour boiled water all over them until they're warmed through