Sizzle and stir up a dish of tender rice with bite-sized ham and apple pieces.
Ingredients
- 1.25L (5 cups) Massel salt reduced chicken style liquid stock
- 1 1/2 tablespoons olive oil
- 20g butter
- 2 small Granny Smith apples, halved, cored, cut into 1cm pieces
- 1 brown onion, finely chopped
- 440g (2 cups) arborio rice
- 125ml (1/2 cup) white wine
- 300g leg ham slices, cut into 1.5cm pieces
- 1/4 cup fresh continental parsley leaves, coarsely chopped
- 70g (1 cup) finely grated parmesan
- Mixed salad leaves, to serve
Method
- Step 1Place the stock in a saucepan over high heat. Bring just to the boil. Reduce heat to low. Hold at a gentle simmer.
- Step 2Melt the oil and butter in a large saucepan over medium heat. Cook the apple and onion, stirring, for 5 minutes or until softened. Stir in rice for 2 minutes or until coated. Add the wine and cook, stirring, until liquid reduces by half.
- Step 3Add 500ml (2 cups) of the stock to the rice mixture and stir until liquid is absorbed. Stir in 500ml (2 cups) of remaining stock until absorbed. Stir in ham, parsley and remaining stock until the rice is tender yet firm to the bite and the risotto is creamy.
- Step 4Divide risotto among plates and sprinkle with parmesan. Serve with mixed salad leaves.
Nutrition
3125 kj
Energy
21g
Fat Total
8.5g
Saturated Fat
5g
Fibre
34g
Protein
101g
Carbs (total)
All nutrition values are per serve
Notes
For Christmas: Make two batchs of this risotto to serve as a starter or side dish.
For Midweek: Enjoy as a stylish dinner with salad and a sprinkle of parmesan.
- Author: Leanne Kitchen
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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