Ham, pumpkin and pea risotto
(at time of publication)
- 250g pumpkin, peeled and cut into 2cm pieces
- 2 teaspoons olive oil
- 1 clove garlic, crushed
- 1 red onion, chopped
- 100g lean ham, cut into strips
- 1 ½ cups arborio rice
- 850ml reduced-salt chicken stock
- 1 cup frozen peas
- juice of 1 lemon
- 2 tablespoons chopped fresh parsley
1 Place the pumpkin in a microwave-safe dish and cook on high (100%) for 4 minutes, until soft.
2 Meanwhile, place the olive oil in a medium saucepan over medium heat. Add the garlic and onion and cook for 2-3 minutes, until soft. Add the ham strips and cook for 2 minutes. Stir in the rice and cook for 1 minute. Add the stock a ladle-full at a time; as each lot absorbs, add the next one, until the rice is cooked but still firm (al dente). Add the peas, pumpkin, lemon juice and parsley and stir through. Remove the pan from the heat, cover and set aside for 5 minutes.
3 Serve with a big green salad on the side.
Nutrition Info (per serve)
Total fat 3.3g
–Saturated fat 0.7g
Dietary fibre 4.4g
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