Ham & leek risotto
It’s annoying when you have to pan fry some of the ingredients separately and also keep a pot of stock bubbling away just to make a risotto. So here I have created a recipe that requires just 1 pan and a kettle.
Ingredients
½ a leek, sliced
Handful of arborio rice
½ a chicken stock cube
1 slice of thick cut ham, torn into chunks
Handful of grated parmesan
Salt & pepper
Olive oil
Recipe
Start by pan frying the leek over a medium heat in a splash of olive oil. Once softened, add the arborio rice, stirring it into the hot olive oil and season. Next add the stock cube and about 100ml of boiling water then stir continuously as the rice starts to plump up. Slowly add more water, little by little while continuing to stir and after about 15 minutes the rice should be cooked but still firm. At this point remove from the heat and stir in the ham and parmesan cheese. Season once more if required, drizzle over a little olive oil and serve.