Prosciutto and Pepper Risotto

Recipe by Karen Pea
READY IN: 35mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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