Broccoli and Ham Risotto

Variations: Use bacon instead of ham; make the stock up with some white wine; use brown rice instead of risotto rice If you use (cheaper) brown rice in this recipe, you don't have to add the stock gradually - it can go in all at once.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  onion, peeled and diced
• 3  pints  vegetable stock
• 1  leek, trimmed and sliced
• 4  garlic cloves, crushed
• 4  ounces smoked ham, cut into strips
• 11  ounces risotto rice or 11  ounces brown rice
• 5  ounces broccoli florets
• 2  fresh thyme sprigs
•  grated parmesan cheese, to serve
•  ground black pepper

Directions

1. Heat the oil in a large, shallow saucepan on a gentle heat and fry the onion for 3-4 minutes. Stir frequently until the onion is soft. Meanwhile make up the stock in a jug using boiling water.
2. Add the leek, garlic and ham to onions and stir until the ham starts to brown. Add the rice and stir for 1-2 minutes. Ladle a little of the stock in the pan and stir thoroughly. When most of the liquid has been absorbed, add more and stir.
3. Repeat until all the stock has been used up (this should take about 20 minutes). Cut the broccoli into small florets and stir into the risotto. Cook for another 5 minutes until the rice is tender but still has some bite.
4. Pick off the leaves from the thyme sprigs and add them to the dish. Serve immediately with a little grated Parmesan cheese and black pepper.