Leek and Ham Risotto

🧂 Ingredients

• 2 tbsp rapeseed oil
• 2 medium onion

  (peeled and finely chopped)
• 2 large leek

  (500g, washed and sliced)
• 200 g brown basmati rice

  (or arborio/long grain rice)
• 4 tsp vegetable bouillon
• 1000 ml boiling water
• 200 g ham

  (chopped)
• 360 g frozen peas

Instructions

• 1 Heat the oil in a saucepan.
• 2 Fry the onion for a few minutes, until softening and clear.
• 3 Add the leeks and fry for 5 minutes.
• 4 Add the rice to the mix for a minute, stirring, before adding the stock (the
  bouillon and water mixed).
• 5 Cover and cook for 20 minutes, stirring regularly and checking that the water
  has not boiled away (add more if it becomes dry).
• 6 Add the ham and peas when the rice is mostly done and cook for a further 5
  minutes.
• 7 Serve.

Nutrition Info