Register
Mixed Vegetable and Ham Risotto
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
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.
More To Savour
