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This risotto is a fantastic way to use up leftover ham and put a delicious meal on the table.
3 cups Arborio rice
6 cups chicken or vegetable stock, heated
100g pecorino cheese, grated
1 cup white wine
Small bunch chives, chopped
Small bunch parsley, chopped
1 onion, diced
1 leek, diced
4 garlic cloves, diced
1 cup peas
Juice and zest of 1 lemon
Salt pepper
3 tbsp olive oil
3 cups Arborio rice
6 cups chicken or vegetable stock, heated
100g pecorino cheese, grated
1 cup white wine
Small bunch chives, chopped
Small bunch parsley, chopped
1 onion, diced
1 leek, diced
4 garlic cloves, diced
1 cup peas
Juice and zest of 1 lemon
Salt pepper
3 tbsp olive oil
Heat some olive oil in a pan and fry the onion, leek and garlic for 5 minutes, or until soft.
Add the rice and fry for 2 minutes. Pour in the wine and cook until evaporated. Add the heated stock one cup at a time, always stirring until it’s all absorbed and the rice has softened. This will take about 20 minutes.
Add the peas, ham and lemon zest and juice. Cook for a further 2 minutes.
Remove from heat before adding the pecorino and herbs.
Season with salt and pepper.
This risotto is a fantastic way to use up leftover ham and put a delicious meal on the table.
400g New Zealand ham off the bone, diced
3 cups Arborio rice
6 cups chicken or vegetable stock, heated
100g pecorino cheese, grated
1 cup white wine
Small bunch chives, chopped
Small bunch parsley, chopped
1 onion, diced
1 leek, diced
4 garlic cloves, diced
1 cup peas
Juice and zest of 1 lemon
Salt pepper
3 tbsp olive oil
Heat some olive oil in a pan and fry the onion, leek and garlic for 5 minutes, or until soft.
Add the rice and fry for 2 minutes. Pour in the wine and cook until evaporated. Add the heated stock one cup at a time, always stirring until it’s all absorbed and the rice has softened. This will take about 20 minutes.
Add the peas, ham and lemon zest and juice. Cook for a further 2 minutes.
Remove from heat before adding the pecorino and herbs.
Season with salt and pepper.
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