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.
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.
Now add the wine, Garlic, Season-All Seasoning and Basil. Simmer for 10 minutes.
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.