1. Bring the stock to a steady simmer in a saucepan. 2. Heat the oil in a heavy-based saucepan over medium heat and add the onion and prosciutto and cook for 1 minute. 3. Add the garlic and the lemon rind and cook for another minute until the garlic is golden. 4. Add the rice and stir for 1 minute, making sure all the grains are well coated. 5. Add the wine and stir until completely absorbed. 6. Add the stock a ladle at a time, sirring frequently. 7. Wait until each addition is almost completely absorbed before adding the next ladle. 8. Reserve 1 ladle to add at the end. 9. Half way through cooking the rice add the peas. 10. After 18-20 minutes the rice should be creamy and tender but still have a little bite. 11. Add remaining ladles of stock and turn off the heat. 12. Stir through the herbs, cheese and juice and season to taste before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
