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Ham and zucchini risotto

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  • 45 mins
  • High
  • Medium skill

Description

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

Shopping List:

Vegetable
Leek, medium 180 g1 whole
Garlic clove 3 g1 tsp
Celery stick 80 g2 whole
Zucchini 588 g3 whole
Peas, frozen 145 g1 cup
Grain
Rice, arborio 456 g2 cups
Herb
Parsley 8 g2 tbsp
Dairy
Parmesan 75 g¾ cup
Evaporated milk 375 g1½ cup
Pork
Ham 200 g7¼ whole
Poultry
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

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