If you feel the rice is still not quite cooked enough once all the stock is absorbed, add ½ cup hot water and continue cooking. The rice will continue to absorb even off the heat, so it's better to serve the risotto at once. You can always stir in a little more boiling water if it has thickened.
1.25 litres good-quality vegetable stock
1½ tablespoons olive oil
1 small bunch asparagus, trimmed
2 zucchinis, cut into batons
10 slices prosciutto (about 100g)
1 brown onion, chopped
1½ cups arborio rice
½ cup dry white wine
1 cup frozen peas
1 cup finely grated parmesan cheese
¼cup basil, torn, plus extra, to garnish
1. Heat the stock in a large saucepan over high heat until almost boiling. Remove from the heat, cover and keep warm.
2. Heat the oil and butter in a large saucepan over medium-high heat. Cook the asparagus, stirring, for 3 minutes, or until just tender. Remove with a slotted spoon. Add the zucchini and cook, stirring, for 3 minutes, or until lightly golden and just tender. Remove and set aside with the asparagus.
3. Meanwhile, put the prosciutto on a baking tray lined with foil. Place under a preheated hot grill (broiler), about 10 cm away from the heat, for about 8 minutes, or until crisp, turning halfway through. Drain on paper towel, cool a little then tear into large shreds.
4. Add the onion to the saucepan in which you cooked the vegetables and cook, stirring, for 5 minutes or until tender. Stir in the rice until well coated. Stir in the wine and cook for 30 seconds, or until the wine has evaporated and been absorbed. Add 250 ml (1 cup) of the stock and gently stir until it is all absorbed. Repeat with the remaining stock until the rice is tender with just a slight bite.
5. Stir in the peas, parmesan cheese, asparagus and zucchini. Remove from the heat and stand, covered, for 2 minutes, or until the vegetables are heated through and the cheese has melted. Season to taste with salt and freshly ground black pepper and stir in the basil.
6. To serve, top with the crisp prosciutto and garnish with the extra basil.