Ham, Pea and Sprout Risotto

A delicious winter warmer, this simple Ham, Pea and Sprout Risotto is a great way to use up any leftover ham or sprouts after Christmas and a brilliant easy peasy midweek meal to see you through the rest of winter too.

Course Main Course

Cuisine British, Fusion, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 466kcal

Author Eb Gargano

Ingredients

1 onion (red or white)
1 tablespoon olive oil
100 g diced bacon, lardons or leftover ham
300 g risotto rice
1 litre chicken/ham/turkey stock
Black pepper
20 g butter
100 g brussels sprouts sliced thinly (or leftover cooked sprouts)
50 g peas
25 g cheddar cheese
100 g leftover turkey (very optional, just if you happen to have any!)

Metric - US Customary

Instructions

Place the onions and oil in a wide deep pan and fry over a gentle heat with the lid on for 3 minutes until softened, but not brown.
Add the bacon or ham and turn the heat up, fry for 2-3 minutes until the bacon/ham is slightly brown.
Turn the heat back down and add the risotto rice. Stir to coat the rice in the oil and then add all the stock and stir. Bring to the boil, then turn the head down and cook for 20 minutes, until all the stock had been absorbed and the rice is cooked with just a bit of bite. Stir occasionally to stop the risotto sticking and to help it gain that classic creamy texture.
Whilst the risotto is cooking, melt the butter in a small frying pan and add the sprouts (cooked or uncooked) pan fry for 5-10 minutes until the sprouts are softened (if using fresh ones) and brown (in both cases).
When the risotto is cooked add in the sprouts, peas and cheese and cook for a further minute or two until the peas are warm and the cheese has melted.
If you have any leftover turkey, add that in now too and cook until the turkey is piping hot all the way through.

Notes

Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition