Empty My Fridge
Baked Ham & Pea Risotto
Ingredients
- Rice300 g
- Olive oil1 tbsp
- Black pepper · ground½ tsp
- Garlic powder½ tsp
- Celery salt¼ tsp
- Ham · cooked150 g
- Chicken stock700 ml
- Pea · frozen115 g
- Parmesan cheese · grated50 g
- Lemon
- Parsley · chopped
Instructions
- Preheat the oven to 200°C fan (425°F, gas mark 7). Put a lidded casserole dish in to heat.
- When the dish is hot, take it out and remove the lid, keeping a towel on the lid so you don't grab it hot.
- Add the rice, oil, pepper, garlic, celery salt, ham and hot stock to the dish. Stir, cover, and bake for 17 minutes.
- Take it out, add the peas, Parmesan and lemon juice, and stir. Cover again and bake for a further 3 minutes, until the rice is tender.
- Taste and add a little more salt and pepper if needed, remembering the ham and stock may already be salty.
- Serve topped with extra Parmesan, black pepper and chopped parsley.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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