• 1 tbsp vegetable oil
  • 1 onion, finely diced
  • 2 reduced salt chicken stock cubes, mixed with 1 litre boiling water
  • 2 cloves garlic, crushed
  • 240g risotto rice
  • 200g frozen peas
  • 110g shredded ham hock
  • 75g parmesan, finely grated
  • 1½ tbsp wholegrain mustard


  1. 1

    Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onion and cook gently for 10 minutes until softened. Place the stock in a saucepan over a low heat to keep warm.

  2. 2

    Add the garlic to the onion and cook for a further minute, then add the rice and stir, coating it in the onion. Cook for another minute then add a ladleful of the stock. Stir and cook until absorbed into the rice, then add another ladleful.

  3. 3

    Place the lid on and cook for a couple of minutes until absorbed. Continue this for another 20 minutes until the rice is almost cooked, then stir through the peas and ham. Cook them through for a couple of minutes then add a little more stock until the risotto is just cooked but still moist.

  4. 4

    Stir through the parmesan and mustard, reserving a little to sprinkle on top for garnish.

Nutritional Details

Each serving provides
  • Energy 1754kj 419kcal 21%
  • Fat 10.8g 15%
  • Saturates 4.3g 22%
  • Sugars 6.0g 7%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 582kj/139kcal

Each serving provides

56.2g carbohydrate 4.8g fibre 21.8g protein

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