Sprout and ham risotto

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2793
Ham and sprout risotto Easy Food
Serves 4
2 tbsp olive oil
40g butter
1 onion, finely chopped
1 large garlic clove, crushed
100g cooked ham, chopped
8-10 brussels sprouts, cooked, shredded
300g Arborio rice, (risotto)
150ml white wine
600ml chicken stock, hot
60g Parmesan, grated, plus extra to serve
Black pepper
  1. Melt the olive oil and half of the butter in a large pan. Add the onion, garlic, ham and sprouts and cook for 5-6 until the onion is translucent and the ham is heated through.
  2. Add the rice and cook for a minute or two, stirring constantly to coat every grain of rice with butter.
  3. Add the white wine and keep stirring until the liquid has been nearly all absorbed.
  4. Add the hot stock one ladleful at a time, stirring frequently until each ladleful has been absorbed before adding the next. Continue until the stock has all been added. This should take about 20 minutes. The rice should be soft but still retain some bite.
  5. Remove from the heat and stir in the remaining butter and the Parmesan. Season with plenty of black pepper – you shouldn’t need to add salt as the ham, stock and cheese are all salty.
  6. Serve immediately, topped with extra grated Parmesan.

Per Serving 569kcals, 21.4g fat (9.2g saturated), 71.6g carbs, 3g sugars, 16.6g protein, 4.9g fibre, 1.066g sodium