Chicken Risotto With Peas and Parma Ham

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the butter and half the oil in a large pan. Add the chicken and heat until just cooked through.
  • Meanwhile, put the stock and water in a pan and bring to a simmer with the lid on.
  • Remove the chicken and set aside, then add the remaining oil to the pan. Cook the onion and garlic over a low-medium heat until soft, then add the rice to the pan.
  • Heat for a few minutes, stirring until the rice is coated in the oil.
  • Add the wine and cook until it has all been absorbed, then add a ladle of the stock/water. Stir until it has all been absorbed and repeat until the rice is cooked to your liking (you may not need all the stock mix).
  • Meanwhile, heat a dry frying pan and add the sheets of ham. Cook, turning occasionally, until nicely crisp, then cut roughly.
  • Add in the peas and chicken and stir until heated through.
  • Mix in the sage, most of the parmesan and about half of the ham.
  • Season to taste then serve, topping each individual serving with a little of the reserved parmesan and crispy ham.
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