Recipe

Ham, spinach and tomato risotto

Ham, spinach and tomato risotto

Dec 30, 2012 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 2
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Ingredients

Ham, spinach and tomato risotto
  • 1 medium brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 cup arborio rice
  • 2 1/2 cup salt-reduced chicken stock
  • 50 gram baby spinach leaves
  • 150 gram mixed colours of cherry and grape tomatoes, halved
  • 100 gram shaved leg ham, thinly sliced
  • 25 gram butter
  • 1/4 cup freshly grated parmesan
  • 1/4 cup cream
  • mixed salad, to serve

Method

Ham, spinach and tomato risotto
  • 1
    Place onion, garlic, rice and stock in rice cooker bowl. Stir to combine. Cover; press 'Cook'. Cook for 15-18 minutes or until most of the liquid has been absorbed and rice is tender (press 'Cook' again if necessary).
  • 2
    Add spinach, tomato, ham, butter, parmesan and cream; stir to combine. Cover; switch cooker to 'Warm'. Stand for 10 minutes or until spinach wilts. Tum cooker to 'Off'. Remove lid; stir risotto. Season. Serve with salad.

Notes

Use medium-grain rice instead of arborio. Use grape or cherry tomatoes instead of a combination. Use remaining tomatoes from packet in a mixed salad to serve with dish, or for lunch next day.

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