Recipe: Gammon Risotto
Risottos are one of my mid-week “go to” meals. They are simple, fairly quick, and only use one pan. They are also pretty healthy when you cook them this way…
Ok so I admit this is probably not a proper risotto – there is no cream, no butter, not even any crème fraiche. In fact I don’t even use proper risotto rice. It’s more like a one-pot-rice-dish that I call a risotto because that’s what it started out as when I learnt how to make them years ago – this is the result.
Here’s my recipe for two people using left over slow cooked gammon.
- Couple of handfuls of left over gammon. Mine had been slow cooked but it really doesn’t matter. Cut or rip into small chunks.
- Bunch of spring onions, a couple of peppers (I used one red and one yellow – a colourful meal is a healthy meal), some button mushrooms and a handful of frozen peas. Chop your peppers and spring onions into bite sized pieces, you may also wish to cut your mushrooms in half depending on the size.
- Rice – I use Basmati as it’s brown rice and therefore slightly healthier. Use 50-60g per person.
- Stock – I use chicken stock when cooking with gammon, it gives the rice a nice mellow flavour. You’ll need 500-600ml.
- Ground black pepper and minced garlic (I love that cheating garlic that comes in a little jar, it’s so convenient).
Rinse the rice. Heat a small amount of oil in a pan. Add some pepper and garlic and fry the rice in it for a couple of minutes until it’s gone translucent.
Add a small amount of the stock and allow to simmer. Once the rice has absorbed that add some more, stirring regularly. Repeat this until the rice is almost cooked – you may not need all the stock. Adding a little at a time means you will not end up with too much liquid in the pan.
At this point add your vegetables and stir through until well mixed. I add these sorts of vegetables close to the end as they really only need warming up, not cooking through (keeps texture and makes the meal nice and fresh). You will find you end up with more liquid thanks to the peppers and peas, which should be enough to finish cooking the rice. If not, add a little more stock or water until the rice is fluffy. You may wish to add another helping of black pepper.
That’s it – serve up in bowls and eat with a spoon!
I’ve no idea on calories but working out what’s in it I reckon a portion comes in at about 10 Weight Watchers Pro Points (I am a Weight Watchers Blog Ambassdor remember!), made up mainly of the rice, so not bad at all for an evening meal, and very filling. You can of course use whatever you have leftover, it’s a great dish to use up what’s in the fridge – chicken or prawns taste good – and it’ll happily accept frozen vegetables if you’ve not got anything fresh in.
If you want a recipe for a “proper” risotto made with the right sort of rice and featuring some lovely goats cheese, see my Chicken and Goats Cheese Risotto recipe.
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