Ham, pea and parmesan risotto
- Serves 4-6
- Prep time: 5 mins | Cooking time: 30 mins
Looking for a simple dinner recipe that the kids will love? This easy ham, pea and parmesan risotto is a winning, budget friendly dish that any cook will be able to pull off!
Ingredients
1L - 1.5L salt-reduced vegetable stock
Extra virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
300g arborio or risotto rice
1 cup mixed frozen vegetables of your choice
200g champagne or sliced leg ham, diced
30g butter
¼ cup freshly grated parmesan
Method
In a saucepan, bring the stock to a boil then remove from the heat and set aside to keep warm.
Place a heavy based pan over a medium heat with a generous drizzle of olive oil. Once hot, add the onion and garlic then saute for 4-5 minutes or until the onion has softened. Stir in the rice, and cook while stirring for a further minute.
Lower the heat, then add the warmed stock into the rice one ladle at a time, stirring until all the liquid has absorbed before adding another. Repeat until the stock is incorporated, or until the rice is tender to the bite.
A few minutes before the rice has cooked through, stir the frozen vegetables and ham into the risotto, and cook for 2-3 minutes to allow the vegetables and rice to cook through.
To finish, stir the butter and parmesan through the risotto, then season with salt and pepper to taste. Serve immediately and enjoy.
TOP TIP: This risotto can be used as a base for any protein and vegetable combination! Simply replace the frozen vegetables for roasted pumpkin or baby spinach, and swap the protein for an instant twist on this easy dinner.