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Ham Risotto

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Ham Risotto Empty Ham Risotto

Post by kirsty on Tue Nov 18, 2008 1:07 pm

Serves: 4
Syns per serving: Free on Green*

*Add 12 Syns if not using ham as a Healthy Extra ‘b’ choice and Parmesan as a Healthy Extra ‘a’ choice

Preparation and cooking time:
20 minutes

1 onion
340g/12oz lean ham
113g/4oz Parmesan cheese
Fry Light
255g/9oz Arborio rice
852ml/1½pt chicken stock made with Bovril
2 tsp mixed herbs
198g/7oz frozen peas
397g/14oz canned sweetcorn
Salt and freshly ground black pepper
Finely chopped fresh parsley


1. Prepare the ingredients: peel and finely chop the onion, dice the ham and finely grate the cheese.

2. Spray a pan with Fry Light and cook the onion and rice for 5-6 minutes. Add a ladleful of stock and the mixed herbs and stir until the liquid has been absorbed. Continue to cook in this manner, adding a ladleful of stock each time the liquid has been absorbed.

3. Add the peas, sweetcorn and ham and continue to cook until the rice is creamy but still retains a slight bite. Remove from the heat, season well, sprinkle with the grated cheese, garnish with parsley and serve.


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