Paula and I enjoy risotto. We had some leftover ham in the freezer and when I saw this risotto recipe, I thought it might be worth making. Just one more way to use up the ham besides just heating it up in the skillet with some sides. It turned out to be pretty good. Both of us enjoyed it.
Ingredients: (for two people)
- 2 ounces of onion, chopped ( 1/4 cup)
- 2 teaspoons of olive oil
- 2-3 cups chicken stock or broth
- 4 ounces of chopped red pepper (3/4 cups)
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1 plum tomato, chopped
- 1 large clove garlic, chopped
- 1 cup of ham, chopped,
- 1/4 cup of Marsala wine
- 1 ounce of grated Parmesan cheese
Heat a nonstick pot until very hot. Reduce heat to medium-high and add the olive oil. Saute the onion until it begins to brown. Add the chopped red pepper and saute pepper until it begins to soften. Add the chopped tomato and garlic.
Stir in the rice to coat, and add the white wine. Allow wine to cook away.
Add about 1 cup of the chicken broth or stock to the rice, and cook over medium-high heat, stirring often After the first cup of broth is absorbed, add the ham to the mixture with the second cup of broth or stock. Continue cooking until the broth is absorbed and then add the final cup of broth or stock along with the Marsala.
The rice should be tender after the third cup of broth is absorbed. If not, add 1/2 cup of water and cook another 5-7 minutes. When the rice is tender and most of the broth is absorbed, remove from the heat. Stir in the cheese.
cookingandmyfamily 