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Method

  1. Heat the oil in a lidded heavy-based pan and add the onion, ham, lemon zest and mustard and stir until onion browned slightly.
  2. Add the rice and stir fry for 2 minutes, then stir in the lemon juice, stock and wine.
  3. Bring to the boil, reduce heat and simmer with lid on for 15 minutes stirring every 5 minutes.
  4. Stand with lid on for 10 minutes before stirring in the herbs and serving, topped with shaved parmesan.

To serve

Serve with blanched or BBQ asparagus or a green salad.

Tips/hints
  • For a complete meal simply stir in 2 cups of baby spinach leaves before serving.

Ham and Mustard Risotto

Clock
Preparation: 5 mins
Cooking: 30 mins
Serves: 4

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Ingredients

  • 1 tablespoon Olive Oil
  • 1 medium onion or 2 shallots, peeled and finely chopped
  • 1 cup diced cooked ham
  • Zest and juice of 1 medium lemon
  • 1 tablespoon wholegrain mustard
  • 1 cup risotto (Arborio) rice
  • 3 cups vegetable stock
  • 1/2 cup white wine (or water)
  • 1 tablespoon freshly chopped herbs
  • 25g shaved parmesan
View all recipes that use the Ham cut
View all recipes that use the Boil method
View all recipes that use the Stir fry method

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