Ham, Mushroom & Bean Risotto

SERVES: 4-6

PREP TIME: 10 MINS

COOKING TIME: 25 MINS

INGREDIENTS

  • 1 tbsp olive oil
  • 1 3/4 cups Arborio (short grained risotto) rice
  • 1 x 340g can Plumrose
  • Premium leg ham, diced
  • 100g flat or Swiss brown mushrooms, diced
  • 6 cups (1.5L) chicken or vegetable stock
  • 20 green beans, trimmed and sliced
    cracked black pepper
  • 50g grated Parmesan cheese

METHOD

Pan fry

Heat olive oil in a large frypan, and panfry the rice, Plumrose Premium leg ham and mushrooms until lightly browned all over. Reduce heat to medium, and add stock gradually, about a cup at a time until absorbed, stirring every 4 –5 minutes.  With the last cup of stock, add in the beans, and when all the liquid is nearly absorbed, remove from the heat and season with cracked pepper and Parmesan. Garnish with fresh sage or parsley leaves.

Note: If the liquid is boiling too rapidly, you will need to reduce the heat, or add slightly more liquid.

WINE / BEER MATCH

Pinot Grigio or Pinot Gris

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