Ham Risotto Recipe

Rissoto and ham cooked with a chicken stock

2 tablespoons oil

1 onion finely chopped

1 clove garlic, crushed

1 cup rice, uncooked

200 g lean ham, diced

250 ml dry white wine or water

750 ml (about) hot chicken stock

200 g frozen peas

2 tomatoes, peeled and chopped

1/2 tablespoon chopped fresh mint

1/2 tablespoon chopped fresh basil

freshly ground black pepper, to taste

1/4 cup grated Parmesan cheese

Heat the oil in a large heavy based pan and add onion and garlic and cook until soft

Add the rice and ham and cook stirring for 5 minutes

Add wine or water and stir over medium heat until liquid is absorbed

Add quarter of the hot chicken stock and stir over medium heat until liquid is absorbed

Continue adding hot chicken stock and stirring until the rice is creamy and tender, about 25 minutes

Add peas and cook for a further 3 to 5 minutes over low heat stirring constantly

Stir in tomatoes, mint, basil, pepper and cheese

Serve immediately

Serves 4