Mixed Vegetable and Ham Risotto
Ingredients
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2 courgettes, sliced
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1 carrot, peeled, chopped and blanched
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100 gram (4 ounce) button mushrooms, sliced
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175 gram (6 ounce) lean ham, torn into chunks
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25 gram (1 ounce) Parmesan cheese, grated
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Schwartz Sea Salt & Black Pepper to season
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225 gram (8 ounce) onion, sliced
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100 gram (4 ounce) butter, melted
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350 gram (12 ounce) risotto rice
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1.2 litres hot chicken stock
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150 millilitre (1/4 pint) white wine
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1 teaspoon Garlic Pepper
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1 teaspoon Season-All
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2 teaspoon Dried Basil
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2 tablespoons olive oil
Key Products
Instructions
- 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.