Prosciutto and Pepper Risotto

I adapted this recipe as a number of people I cooked it for didn't like mushrooms but I didn't note down the original version so can't tell you what it was I'm afraid! I made this for 4 friends before and I 'm sure we had some left over so I've put the portions as 5. I personally add some extra cream in as I like the texture quite creamy and also once I added some chopped asparagus too which worked really well.

• Ready In: 35 mins
• Serves: 5

Ingredients

• 25  g butter
• 1  onion
• 1  crushed garlic clove
• 450  ml  vegetable stock
• 150  ml white wine
• 1  red bell pepper
• 250  g risotto rice
• 125  g prosciutto ham
• 2  tablespoons lemon juice
• 2  tablespoons  single cream
• 1  tablespoon olive oil
•  salt and pepper

Directions

1. Melt the butter and oil in a pan.
2. Add the finely chopped onion and the crushed garlic clove.
3. Stir in the rice for 1 minute.
4. Add all the vegetable stock and white wine.
5. Boil and simmer for 20 mins until the liquid disappears - stirring frequently.
6. Add finely chopped pepper and ham then cook for a few minutes longer.
7. Lastly add lemon juice , salt and pepper plus stir in the cream to taste.
8. NOTE: I keep some extra vegetable stock to hand so that I can add it if the mixture gets quite dry.