Shopping list: number of servings Select the items you need to purchase (We've deselected items you may already have)
Like these recipes? Want MealDish to store your preferences? Sign up Now!
Drag your meals into the weekly planner
Pick a date TODAY
19th Apr
20th Apr
21st Apr
22nd Apr
23rd Apr
24th Apr
25th Apr

Ham and zucchini risotto

(0 ratings)
Add to Recipe Cart
  • 45 mins
  • High
  • Medium skill


Bathe your senses in the saltiness of ham balanced by zucchini and complimented by a wonderfully creamy risotto.

Shopping List:

Leek, medium 180 g1 whole
Garlic clove 3 g1 tsp
Celery stick 80 g2 whole
Zucchini 588 g3 whole
Peas, frozen 145 g1 cup
Rice, arborio 456 g2 cups
Parsley 8 g2 tbsp
Parmesan 75 g¾ cup
Evaporated milk 375 g1½ cup
Ham 200 g7¼ whole
Chicken stock 1000 ml4 cups

Preparation Steps:

  1. Slice the leek using only the white part

  2. Mince or crush garlic

  3. Slice the celery

  4. Chop the parsley

Cooking Steps:

  1. Cook the leek, garlic, celery and ham with a little oil over a medium heat for 3-5 minutes or until the leek is soft

  2. Add rice to the mixture and cook, stirring for 1 minute or until the rice is coated

  3. Reduce the heat to low, then add enough stock to cover the rice. Every few minutes, add additional stock to cover the rice, stirring occasionally, for 20 minutes or until the rice is cooked

  4. Add the condensed milk, zucchini and peas and cook for a further 3 minutes

Serving instructions:

Remove from heat and stir through parsley, cheese and pepper and serve immediately

Did we get something wrong? Let us know!