Ham And Mushroom Risotto
- 2 tbsp oil
- 1 None onion, peeled and finely chopped
- 400 g risotto rice
- 125 ml dry white wine
- 1 litre vegetable stock
- 20 g butter
- 200 g button mushrooms, sliced
- 150 g cooked ham, cut into strips
- 150 g frozen peas
- 30 g fresh flat-leaf parsley, finely chopped
- Heat the oil in a saucepan and saute the onion until soft. Add the rice and cook for 1 min. Add the wine and half the stock, bring to a boil, cover and cook over a low heat for 15 mins, gradually adding the remaining stock and stirring occasionally.
- Melt the butter in a frying pan and fry the mushrooms until browned. Season with salt and black pepper. Stir in the ham and peas and add to the risotto. Simmer for 5 mins, until the stock has been absorbed. Stir in the parsley.
oil, onion, risotto rice, white wine, vegetable stock, butter, button mushrooms, ham, frozen peas, parsley
Taken from recipes-plus.com/api/v2.0/recipes/16451 (may not work)