Mixed Vegetable and Ham Risotto

Mixed Vegetable and Ham Risotto

Mixed Vegetable and Ham Risotto

Prep Time
10 Minutes
Cook Time
20 Minutes
Delicious risotto flavoured with white wine, Garlic, Season-All Seasoning and Basil, combined with pan-fried courgettes, carrots and mushrooms and finished off with lean ham and Parmesan cheese.
  • 2 courgettes, sliced

  • 1 carrot, peeled, chopped and blanched

  • 100 gram (4 ounce) button mushrooms, sliced

  • 175 gram (6 ounce) lean ham, torn into chunks

  • 25 gram (1 ounce) Parmesan cheese, grated

  • Schwartz Sea Salt & Black Pepper to season

  • 225 gram (8 ounce) onion, sliced

  • 100 gram (4 ounce) butter, melted

  • 350 gram (12 ounce) risotto rice

  • 1.2 litres hot chicken stock

  • 150 millilitre (1/4 pint) white wine

  • 1 teaspoon Garlic Pepper

  • 1 teaspoon Season-All

  • 2 teaspoon Dried Basil

  • 2 tablespoons olive oil

Key Products
Garlic Pepper

Product Information

£ 1.90/unit,45g
Recipe images

Product Information

£ 2.30/unit,70g
Dried Basil

Product Information

£ 1.70/unit,10g


  • 1 Fry the onion in the butter for 1 minute. Add the rice and fry for another minute. Gradually add the stock, stirring continuously, and making sure the stock is absorbed into the rice before adding any more.
  • 2 Now add the wine, Garlic, Season-All Seasoning and Basil. Simmer for 10 minutes.
  • 3 Meanwhile, heat the oil in a large frying pan and fry the courgettes, carrots and mushrooms for 10 minutes. Fold the vegetables into the rice and add the ham and Parmesan cheese. Simmer for 5 minutes and serve seasoned well.