Ham & leek risotto
Calorie controlled cooking spray
2 medium, sliced
Arborio rice, dry
Chicken stock cube(s)
Wafer thin ham
- Spray a pan with cooking spray and put over a medium heat. Add the leeks cook for 3-4 minutes until soft. Add the garlic cloves, rice and cook for 1 minute.
- Add 900ml stock made with 2 stock cubes, a little at a time, stirring until the liquid has been absorbed by the rice, then add more stock. Repeat until all the stock has been used and the rice is tender – about 25-30 minutes.
- Stir the ham until warmed through. Remove from the heat and stir in the Parmesan reserving some to garnish. Season to taste and served sprinkle with the reserved Parmesan.