Ham, Pumpkin and Pea Risotto

READY IN: 50mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 180c.
  • Spray a baking tay and scatter over the pumpkin . Spray the pumpkin with more oil. Cook for 20 minutes or until cooked through.
  • Meanwhile, place the olive oil in a medium saucepan over medium heat (I use my non-stick wok). Add the garlic and onion and cook for 2-3 minutes, until soft. Stir in the rice and cook for 1 minute. Add the white wine and cook until evaporated. Add the stock a ladle-full at a time; as each lot absorbs, add the next one, until the rice is cooked but still firm (al dente).
  • Add the peas, pumpkin, ham, parsley and stir through. Remove the pan from the heat, cover and set aside for 5 minutes.
  • Stir through the grated parmesan cheese and serve.
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