Recipe Ham And Vegetable Risotto
Repeat until you have added all the broth and the rice has softened.
Recipe ham and vegetable risotto. Add the carrots and cook for a further minute add the courgettes and mushrooms and fry for 2 minutes. Fry the onions in the butter for 2 minutes. Meanwhile heat the oil in a large frying pan and fry the courgettes carrots and mushrooms for 10 minutes.
Cook 10 minutes or until onion is tender stirring occasionally. Increase heat to medium high. Season to taste and pile into warm serving bowls.
Simmer for 10 minutes. Add the remaining stock peas and ham and continue cooking until the risotto becomes thick but not sticky. Sprinkle with chopped basil and parmesan shavings.
Add the carrots celery corn and ham cubes. All in all this will take about 25 mins and should not be hurried. When the broth has almost evaporated add another cup.
Put salt and pepper to taste. Stir in wine and cook 2 minutes or until liquid is nearly absorbed stirring constantly. Heat olive oil in a large saucepan over medium heat.
10 mins prep time. 20 mins cook time. Now add the wine garlic season all seasoning and basil.