Ingredients
25
g
Olive Oil
60
g
Cooked Ham
50
g
Fresh Parmesan
350
g
Arborio Rice
2 Small
Shallots
500
ml
Vegetable Stock
200
ml
White Wine
Method
- Fry shallots in olive oil until soft.
- Stir the Arborio rice into the shallots. Pour in the stock, bring to the boil and stir until completely absorbed.
- Finish off by adding the wine, stirring continuously until the rice is tender and it has a creamy consistency, this will take about 20 minutes.
- Add the peas and cook whilst stirring until hot.
- Mix in half the grated parmesan and cooked ham.
- Season to taste.
- Top with grated parmesan to serve.
Serving tip
This quick and easy dinner goes perfect with a mixed leaf salad.
Info per serving
KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
489.8
11.8
3.85
5.5
1.2
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.