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Mixed Vegetable and Ham Risotto
Prep Time
10 Minutes
Cook Time
20 Minutes
Ingredients
15
Servings
4
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.
Ingredients
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
COOKING 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.