Method

• 1.
  Heat the oil and butter in a saucepan over low heat. Add the leek and cook, stirring occasionally, for 5 minutes or until softened. Add the rice and stir to coat in the leek and butter mixture.
• 2.
  Add the hot stock, then bring to the boil over medium-high heat. Reduce the heat to low, then cover and simmer for 12-15 minutes until the rice is almost tender and the soup has thickened slightly.
• 3.
  Add the peas, zucchini, mint and parmesan, then season to taste with sea salt and freshly ground black pepper. Cook for a further 3-5 minutes until warmed through but still slightly soupy.
• 4.
  Meanwhile, heat a non-stick frypan over medium heat. Add the prosciutto and cook for 1-2 minutes until crisp. Drain on paper towel.
• 5.
  Ladle rice and broth into 4 warm pasta bowls or shallow dishes, crumble over the crisp prosciutto, then season with pepper and serve with shaved parmesan.