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    You are in: Home / Recipes / Ham & Mushroom Risotto Recipe
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    Ham & Mushroom Risotto

    Ham & Mushroom Risotto. Photo by Jenny Sanders

    1/1 Photo of Ham & Mushroom Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Jenny Sanders's Note:

    I get half an organic pig each fall, and it comes with wonderful ham. I love this dish to use up the last scraps of ham and the broth from cooking it. If you prefer, you can use extra fresh mushrooms instead of the shiitake. If you have purchased a prepared ham and so have no ham stock, you can use chicken stock.

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    Units: US | Metric


    1. 1
      Clean and prepare all the vegetables.
    2. 2
      Heat the stock to a simmer and infuse the crumbled saffron in it.
    3. 3
      Meanwhile, heat the oil in a very large skillet.
    4. 4
      Saute the minced shallots, celery and the mushrooms.
    5. 5
      Add the rice and continue sauteing until the rice is opaque.
    6. 6
      If it browns slightly, that's fine.
    7. 7
      Add 1/2 cup hot stock and stir frequently until the broth is absorbed.
    8. 8
      Continue adding broth as it is absorbed, stirring frequently, until the rice is tender and all the liquid absorbed.
    9. 9
      If you run out of stock before the rice is done you may add a little hot water.
    10. 10
      This will take 20 to 45 minutes, depending on the age of your rice.
    11. 11
      Newer rice cooks more quickly.
    12. 12
      If you wish to add the zucchini, put it in about 5 minutes before you think the rice will be done.
    13. 13
      Check for salt; I use a smoked but unsalted ham and so I need to add some, but if your ham or ham stock is salted, you are unlikely to need any.
    14. 14
      When the rice is tender, stir in the Parmesan and the parsley.

    Ratings & Reviews:

    • on December 18, 2007


      This was easy to make. I added the precooked ham at the end. It makes more like 8 servings though, so don't believe the calorie count. I can't afford saffron, but it was still good. I used chicken stock and did not add any salt.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2007


      Excellent taste! I cut the recipe in half since our youngest 2 are small eaters but it still made a very nice amount. I did need to add a bit of extra water...but it helped to cut the saltiness from the ham. Thanks for the note about newer/older rice! Also, I looked for when to add the ham...maybe I'm blind today (not a surprise!) but I didn't see when to add. I added it in the middle...because that's when I got around to cutting it up! 4 thumbs up here--4 people, 1 each! And 5 stars too...easy, common ingredients, tasty! Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Ham & Mushroom Risotto

    Serving Size: 1 (268 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 628.9
    Calories from Fat 183
    Total Fat 20.3 g
    Saturated Fat 5.9 g
    Cholesterol 42.7 mg
    Sodium 234.8 mg
    Total Carbohydrate 87.7 g
    Dietary Fiber 4.0 g
    Sugars 2.0 g
    Protein 22.0 g

    The following items or measurements are not included:

    ham stock

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