Ham, pea and Parmesan risotto

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a saucepan, bring the stock to a boil then remove from the heat and set aside to keep warm.

Step 2

2. Place a heavy based pan over a medium heat with a generous drizzle of olive oil.

Step 3

3. Once hot, add the onion and garlic then saute for 4-5 minutes or until the onion has softened.

Step 4

4. Stir in the rice, and cook while stirring for a further minute.

Step 5

5. Lower the heat, then add the warmed stock into the rice one ladle at a time, stirring until all the liquid has absorbed before adding another.

Step 6

6. Repeat until the stock is incorporated, or until the rice is tender to the bite.

Step 7

7. A few minutes before the rice has cooked through, stir the frozen vegetables and ham into the risotto, and cook for 2-3 minutes to allow the vegetables and rice to cook through.

Step 8

8. To finish, stir the butter and parmesan through the risotto, then season with salt and pepper to taste.

Step 9

9. Serve immediately and enjoy.