Risotto with Parma Ham, Parmesan & Peas

Risotto with Parma Ham, Parmesan & Peas

Serves 4

Points per serving: 7

10 slices Parma Ham, torn into pieces

1 tbsp olive oil

300g risotto rice (Carnaroli or Arborio)

1 red or white onion, chopped

150 ml white wine

2 veg stock cubes, dissolved in 1 litre hot water

100g asparagus, sliced

50g fresh or frozen peas, defrosted if frozen

3 tomatoes, skinned & chopped

about 6 basil leaves, torn into pieces

1 tbsp finely grated Parmesan cheese

salt & pepper

basil leaves & shaves of Parmesan to garnish

In a very large frying pan or wok, heat the oil.  Add the rice and saute it gently over a medium-low heat for 3-4 mins.  Add onion and cook gently, stirring often for 2-3 more mins.

Add wine, let it bubble up, and then add about ¼ of the stock.  Stir and simmer gently until absorbed. Add the asparagus and peas.  Cook over medium heat, ladling in more stock as needed until the rice is soft and tender.  This will take about 20 mins.

Add the tomatoes, Parma Ham, bail leaves and Parmesan. Cook for 1-2 mins.  Season to taste and serve, garnished with basil and shaves of Parmesan.