BROCCOLI AND HAM RISOTTO
Variations: Use bacon instead of ham; make the stock up with some white wine; use brown rice instead of risotto rice If you use (cheaper) brown rice in this recipe, you don't have to add the stock gradually - it can go in all at once.
Provided by English_Rose
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 199.2, Fat 3.7, SaturatedFat 1.2, Cholesterol 19.5, Sodium 506.9, Carbohydrate 31.6, Fiber 0.9, Sugar 2.1, Protein 10.4
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