2 Add chicken and prosciutto. Cook, stirring occasionally, until chicken has changed colour. Add rice, chicken stock and mushrooms. Stir to combine. Bring to boil. Cover with lid.

3 Cook mixture in a moderate oven (180°C) for about 20 minutes, or until rice is tender.

4 Meanwhile, add broad beans to a small saucepan of boiling water. Boil for 2 minutes. Drain. Cool slightly. Peel outer shells of beans and discard.

5 Add broad beans and parmesan to risotto. Stir to combine. Season with salt and pepper.

6 Serve the risotto garnished with shaved parmesan.

Tip Risotto is best made close to serving, but can be refrigerated for up to
2 days. Add a little stock or water before reheating it.

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