Broccoli and ham risotto recipe
An easy risotto recipe that's great for family dinner. Pack in extra plant points with the addition of leek and broccoli and season with a generous helping of Parmesan to make it extra special.
See method- Serves 4
- 40 mins to cook
- 372 calories / serving
Ingredients
- 1 tbsp olive oil
- 1 onion, peeled and diced
- 1 vegetable stock cube, made up to 1.5 ltrs
- 1 leek, trimmed and sliced
- 4 cloves garlic, crushed
- 110g ham, cut into strips
- 300g risotto rice or brown rice
- 160g broccoli florets
- 2 thyme sprigs
- grated Parmesan cheese, to serve
Each serving contains
- Energy
- 1570kJ 372.0kcal
- Fat
- 6g
- Saturates
- 2g
- Salt
- 4.3g
- Sugars
- 4g
of the Reference intake
Carbohydrate 64.1gProtein 13.5gFibre 3.0g
Method
- 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.
- 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.
- 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.
- 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.
- Tip: If you use brown rice in this recipe, you don't have to add the stock gradually - it can go in all at once.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
