Ham And Mushroom Risotto

Name: Ham And Mushroom Risotto
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tbsp oil; 1 None onion, peeled and finely chopped; 400 g risotto rice; 125 ml dry white wine; 1 litre vegetable stock; 20 g butter; 200 g button mushrooms, sliced; 150 g cooked ham, cut into strips; 150 g frozen peas; 30 g fresh flat-leaf parsley, finely chopped

Pork Dairy

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Ingredients

2 tbsp oil ⓘ
1 None onion, peeled and finely chopped
400 g risotto rice ⓘ
125 ml dry white wine ⓘ
1 litre vegetable stock
20 g butter
200 g button mushrooms, sliced ⓘ
150 g cooked ham, cut into strips ⓘ
150 g frozen peas ⓘ
30 g fresh flat-leaf parsley, finely chopped ⓘ

Instructions

Heat the oil in a saucepan and saute the onion until soft. Add the rice and cook for 1 min. Add the wine and half the stock, bring to a boil, cover and cook over a low heat for 15 mins, gradually adding the remaining stock and stirring occasionally.
Melt the butter in a frying pan and fry the mushrooms until browned. Season with salt and black pepper. Stir in the ham and peas and add to the risotto. Simmer for 5 mins, until the stock has been absorbed. Stir in the parsley.

Nutrition & Diet Analysis (per serving)

684 kcal 34% DV

Protein Fat Carbs

Macronutrients

Protein 13.6g 27% DV

Total Fat 59.7g 76% DV

Carbs 24.3g 9% DV

Fiber 10.2g 36% DV

Sugar 2.9g 6% DV

Electrolytes

Sodium 442.8mg 19% DV

Potassium 1758mg 37% DV

Cholesterol 89.5mg 30% DV

Vitamins & Minerals

Vitamin A 9.5mcg 1% DV

Vitamin C 47.7mg 53% DV

Vitamin D 0.3mcg 1% DV

Calcium 74.8mg 6% DV

Iron 14.5mg 80% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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