Broccoli And Ham Risotto

Name: Broccoli And Ham Risotto
Ingredients: 1 onion, peeled and diced; 3 pints vegetable stock; 1 leek, trimmed and sliced; 4 garlic cloves, crushed; 4 ounces smoked ham, cut into strips; 11 ounces risotto rice or 11 ounces brown rice; 5 ounces broccoli florets; 2 fresh thyme sprigs; grated parmesan cheese, to serve; ground black pepper

10 ingredients

4 steps

Ingredients

1 onion, peeled and diced
3 pints vegetable stock
1 leek, trimmed and sliced
4 garlic cloves, crushed
4 ounces smoked ham, cut into strips
11 ounces risotto rice or 11 ounces brown rice
5 ounces broccoli florets
2 fresh thyme sprigs
grated parmesan cheese, to serve
ground black pepper

Directions

1

Heat the oil in a large, shallow saucepan on a gentle heat and fry the onion for 3-4 minutes. Stir frequently until the onion is soft. Meanwhile make up the stock in a jug using boiling water.
2

Add the leek, garlic and ham to onions and stir until the ham starts to brown. Add the rice and stir for 1-2 minutes. Ladle a little of the stock in the pan and stir thoroughly. When most of the liquid has been absorbed, add more and stir.
3

Repeat until all the stock has been used up (this should take about 20 minutes). Cut the broccoli into small florets and stir into the risotto. Cook for another 5 minutes until the rice is tender but still has some bite.
4

Pick off the leaves from the thyme sprigs and add them to the dish. Serve immediately with a little grated Parmesan cheese and black pepper.