Pantry Risotto with Ham and Peas
Equipment
- large saucepan, or Dutch oven
- Knife and cutting board
- stirring spoon
- Measuring cups and spoons
Ingrediënten
- 450 g canned ham diced
- 8 sun-dried tomatoes in oil, sliced into strips
- 1 packet about 20g dried mushrooms
- 1 ½ cups boiling water
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 350 g Arborio or Spanish round-grain rice
- 2 chicken bouillon cubes dissolved in 1 liter boiling water
- ½ cup canned peas drained
- 4 tablespoons heavy cream or coffee creamer
- 1 tablespoon dried parsley
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructies
- In a bowl, soak the dried mushrooms in 1 1/2 cups of boiling water for 15 minutes.
- Once softened, drain and chop the mushrooms into pieces.
- In a large saucepan or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sauté until fragrant and translucent.
- Add the butter to the pan, then add the rice.
- Cook, stirring constantly, until the rice grains are glossy and coated with oil, about 2 minutes.
- Begin adding the chicken bouillon gradually to the rice, stirring constantly and allowing the liquid to absorb before adding more.
- This process will take about 15 minutes.
- Once the rice is almost cooked and most of the liquid is absorbed, stir in the chopped mushrooms, diced ham, sun-dried tomatoes, and canned peas.
- Cook for an additional 5-10 minutes, or until the rice is tender and the mixture is creamy.
- Stir in the heavy cream or coffee creamer, dried parsley, and season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese.
- Enjoy your pantry risotto with ham and peas!
Nutritional Information
Calories: 500 kcal | Carbohydrates: 60 g | Protein: 20 g | Fat: 18 g | Fiber: 6 g | Sugar: 5 g
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