Diced Ham and Vegetable Risotto
We used Gino D’Acampo’s creamy risotto recipe and added in some beautiful diced ham.
8 tbsp olive oil
200g Diced Ham
1 large red onion, finely chopped
1 tsp roughly chopped thyme leaves
Large yellow pepper, deseeded and chopped into 1cm cubes
Large red pepper, deseeded and chopped into 1cm cubes
1 small broccoli
1 large courgette, chopped into 1cm cubes
500g arborio or carnaroli rice
150ml dry white wine
1.5 litres hot vegetable stock, made with stock cubes
200g frozen peas, defrosted
60g salted butter
60g finely grated Parmesan cheese
Fine sea salt and freshly ground black pepper
1. Pour the oil into a large heavy-based saucepan, place over a medium heat and fry the onion, thyme, peppers, broccoli and courgette for 10 minutes until soft, stirring with a wooden spoon.
2. Add the rice and fry for 3 minutes, stirring to allow the hot oil and vegetables to coat the grains. Stir in the wine and cook for a further minute, allowing the alcohol to evaporate.
3. Pour in a couple of ladles of hot stock and bring to a simmer.Reduce the heat and continue to and stir until all the stock is absorbed. At this point, please stay with the saucepan, because you need to keep stirring the risotto.
4. Stir in the peas and diced ham. Pour in the rest of the stock, a little at a time, cooking until each addition is absorbed before you add the next – it will take 18-20 minutes and you may not need to addall the stock.
5. Once the rice is cooked, take the pan off the heat and add the butter, Parmesan, 2 tsp salt and ½ tsp pepper.
6. Stir all together for 20 seconds, allowing the risotto to become creamy and all the ingredients to combine properly. Serve on warmed plates and enjoy.