PROSCIUTTO AND PEPPER RISOTTO
I adapted this recipe as a number of people I cooked it for didn't like mushrooms but I didn't note down the original version so can't tell you what it was I'm afraid! I made this for 4 friends before and I 'm sure we had some left over so I've put the portions as 5. I personally add some extra cream in as I like the texture quite creamy and also once I added some chopped asparagus too which worked really well.
Provided by Karen Pea
Categories One Dish Meal
Time 35m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 178.7, Fat 8.1, SaturatedFat 3.7, Cholesterol 14.7, Sodium 41.4, Carbohydrate 19.5, Fiber 0.9, Sugar 2.4, Protein 1.9
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