INGREDIENTS
1 l
massel salt reduced chicken style liquid stock
4
slices Prosciutto
50 g
Baby spinach
1
Brown onion, small
2
Garlic cloves
1
Lemon, wedges
3
Eggs
1 1/2 cups
Arborio rice
2/3 cup
Plain flour
2 tsp
Olive oil
1
Vegetable oil
2 cups
Breadcrumbs, dried
80 g
Mozzarella cheese
2/3 cup
Parmesan cheese