Mixed Vegetable and Ham Risotto

Mixed Vegetable and Ham Risotto

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

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

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.

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