Broccoli and Ham Risotto

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • 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.
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