Spinach and Ham Risotto
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 40 min |
| Total: | 1 h 5 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Ham |
| Source: | Académie Culinaire |
Recipe ingredients
- 5 cups (1.25 L) white stock or chicken broth*
- 12 oz. (350 g) honey roasted garlic ham, julienned
- 1/4 cup (60 mL) Irresistibles extra virgin olive oil*
- 1 small onion, finely chopped
- 2 cups (500 ml) arborio rice
- 3 cups (750 mL) Irresistibles baby spinach*, coarsely chopped
- 2 oz. (60 g) fresh Parmesan, grated
Preparation
In a pot, bring chicken broth to a simmering boil and keep it there.
Add 1/4 of the julienned ham to the broth to infuse it.
In a big pot, heat the oil over medium heat and sweat the onions, covered, for a few minutes or until glassy.
Add the rice, stirring so that all grains are evenly coated.
Remove and reserve the ham from the broth.
Add a small amount of broth to the rice, stirring well over medium heat until all the liquid has been absorbed, before adding another small amount.
Repeat this step until the rice is plump, creamy and al dente, about 30 minutes.
Stir in the spinach, ham and Parmesan.
Cover and cook 3 – 4 minutes.
Suggestion
Origin: Italian
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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