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Cheesy tomato risotto
Cheesy tomato risotto
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Savory ham enhances the richness of this cheesy risotto.
Ingredients:
  • 30g butter, plus extra to grease
  • 1L chicken style liquid stock
  • 44.40 gm sun-dried tomato paste
  • 40ml (2 tbsp) olive oil
  • 1 small onion, finely chopped
  • 250g arborio rice
  • 6 slices cooked ham, diced
  • 165.00 ml cooked frozen peas
  • 50g grated cheddar cheese
Instructions:
  • Prepare a shallow, ovenproof dish by greasing it.
  • In a small saucepan, combine the chicken stock and sun-dried tomato paste. Whisk together and simmer gently over low heat.
  • In a large pan, heat the oil and sauté the onion and garlic over low heat until the onion is softened.
  • Stir the rice for 1 minute to coat it in oil. Slowly add the stock, one ladle at a time, stirring occasionally until all the stock is absorbed. Season generously with salt and pepper once all the stock is absorbed.
  • Mix in the ham and peas, transfer the risotto to a baking dish, and top with cheese. To serve, add small pieces of butter on top and place under a broiler until the cheese is bubbly and golden.

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