X
Welcome.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Thank you! You have been added to our newsletter
Oops! Something went wrong while submitting the form.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
.png){kind=small}
This risotto is a fantastic way to use up leftover ham and put a delicious meal on the table.
3 cups Arborio rice
6 cups chicken or vegetable stock, heated
100g pecorino cheese, grated
1 cup white wine
Small bunch chives, chopped
Small bunch parsley, chopped
1 onion, diced
1 leek, diced
4 garlic cloves, diced
1 cup peas
Juice and zest of 1 lemon
Salt pepper
3 tbsp olive oil
3 cups Arborio rice
6 cups chicken or vegetable stock, heated
100g pecorino cheese, grated
1 cup white wine
Small bunch chives, chopped
Small bunch parsley, chopped
1 onion, diced
1 leek, diced
4 garlic cloves, diced
1 cup peas
Juice and zest of 1 lemon
Salt pepper
3 tbsp olive oil
Heat some olive oil in a pan and fry the onion, leek and garlic for 5 minutes, or until soft.
Add the rice and fry for 2 minutes. Pour in the wine and cook until evaporated. Add the heated stock one cup at a time, always stirring until it’s all absorbed and the rice has softened. This will take about 20 minutes.
Add the peas, ham and lemon zest and juice. Cook for a further 2 minutes.
Remove from heat before adding the pecorino and herbs.
Season with salt and pepper.
This risotto is a fantastic way to use up leftover ham and put a delicious meal on the table.
400g New Zealand ham off the bone, diced
3 cups Arborio rice
6 cups chicken or vegetable stock, heated
100g pecorino cheese, grated
1 cup white wine
Small bunch chives, chopped
Small bunch parsley, chopped
1 onion, diced
1 leek, diced
4 garlic cloves, diced
1 cup peas
Juice and zest of 1 lemon
Salt pepper
3 tbsp olive oil
Heat some olive oil in a pan and fry the onion, leek and garlic for 5 minutes, or until soft.
Add the rice and fry for 2 minutes. Pour in the wine and cook until evaporated. Add the heated stock one cup at a time, always stirring until it’s all absorbed and the rice has softened. This will take about 20 minutes.
Add the peas, ham and lemon zest and juice. Cook for a further 2 minutes.
Remove from heat before adding the pecorino and herbs.
Season with salt and pepper.
Stay in the loop
With our consumer newsletter
© Copyright 2020 New Zealand Pork
.png)
