• 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 Chicken stock cube by Sainsbury's, mixed with 1 litre of boiling water
  • 2 cloves garlic, crushed
  • 240 g risotto rice
  • 150 ml leftover white wine
  • 250 g cooked Brussels sprouts, quartered
  • 200 g frozen peas
  • 100 g Taste the Difference air-dried ham, shredded
  • 100 g parmesan, finely grated

To serve

  • 1 tbsp Parmesan shavings


  1. 1

    Heat the vegetable oil in a large, heavy-based saucepan over a low-medium heat and add the chopped onion and cook gently until softened for about 10 minutes.

  2. 2

    Place the stock in a separate saucepan over a low heat to keep warm.

  3. 3

    Add the garlic to the saucepan with the onions and cook for a further minute then add the risotto rice and stir, coating it in the onion. Cook for about a minute then pour in the white wine. Stir and cook until the wine has absorbed into the rice and season to taste.

  4. 4

    Add a ladle of warm stock to the rice and stir. Place the lid on and cook for a couple of minutes until absorbed. Continue this until the rice is almost cooked (it'll take about 20 minutes).

  5. 5

    Stir the frozen peas into the risotto to cook them through for a couple of minutes. Add the Brussels sprouts and ham to heat through then add a little more stock or until the risotto is just cooked but still moist. Stir through the parmesan and sprinkle some on top to serve.

Nutritional Details

Each serving provides
  • Energy 1947kj 465kcal 23%
  • Fat 12.6g 18%
  • Saturates 6.0g 30%
  • Sugars 7.2g 8%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 532kj/127kcal

Each serving provides

56.8g carbohydrate 4.3g fibre 23.1g protein

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