Name: Ham, spinach and tomato risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 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

Ham, spinach and tomato risotto

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Serves 2

Prep

10M

Cook

20M

Total

30M

Ingredients

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

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.

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.
Note

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