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Pea & zucchini zuppa with crisp prosciutto
Ingredients
- 1 tbs olive oil
- 20g unsalted butter
- 2 leeks (pale part only), thinly sliced
- 3/4 cup (165g) arborio rice
- 1.25L (5 cups) good-quality chicken or vegetable stock, heated
- 1 2/3 cup (200g) frozen peas
- 1 large or 2 small zucchini, halved, thinly sliced
- 2 tbs chopped mint leaves
- 2 tbs grated parmesan, plus extra shaved parmesan to serve
- 4 slices prosciutto or pancetta
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