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Quick vegie, prosciutto and rice one-pot
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Use leftover roasted vegetables to create a delicious and easy one-pot meal for a speedy midweek dinner.
Ingredients:
  • 100g prosciutto
  • 2 x 250g pkts microwave long-grain white rice
  • 18.20 gm olive oil
  • 2 garlic cloves, crushed
  • 3.75 gm smoked paprika
  • 750ml (3 cups) vegetable stock or chicken stock, warmed
  • 1 bunch asparagus, trimmed, cut into quarters
  • 320g leftover roasted sweet potato, chopped
  • 320g leftover roasted zucchini, diced
  • 1 leftover roasted red onion, quartered
  • 150g (1 cup) frozen peas
  • 250g cherry tomatoes
  • 50g baby spinach
  • 80g (1 cup) shredded parmesan
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper and lay the prosciutto in a single layer on the tray. Bake for 10 minutes or until crisp. Then, set it aside.
  • While the rice is cooking as per the packet instructions, heat oil in a large, deep frying pan over medium heat. Sauté garlic and paprika for 1 minute. Combine rice, stock, and asparagus, stirring well. Bring to a boil.
  • Fold in the roasted vegetables, peas, and tomatoes with care. Let it cook for 2 minutes. Introduce the spinach and half of the parmesan. Continue cooking for 2 more minutes until the spinach wilts and most of the stock is soaked up. Season to taste. Finally, top with the rest of the parmesan and pieces of prosciutto.

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