Ham Risotto
Risotto is a classic Italian dish that isn't difficult to make, but it does take time. Serve this with a fresh green salad and some Seasoned Breadsticks.
INGREDIENTS | SERVES 4
- 4 cups Chicken Stock
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- ½ teaspoon dried thyme leaves
- 1 cup chopped ham
- 1 cup Arborio rice
- 3 tablespoons pineapple juice
- ¼ cup grated dairy-free, vegan Parmesan cheese
In a medium saucepan, place Chicken Stock over low heat. Meanwhile, in large saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir until crisp-tender, about 4 minutes. Sprinkle with salt, pepper, and thyme.
Add ham and rice; cook and stir 3 minutes. Add warm Stock, ½ cup at a time, stirring constantly, until liquid is absorbed. Continue adding Stock, cooking and stirring, for about 20 minutes.
Add the pineapple juice with the last ½ cup of Stock; cook and stir until sauce is very creamy and rice is al dente.
Stir in cheese. Serve immediately.
Calories: 421.22
Fat: 13.98 grams
Saturated Fat: 3.51 grams
Carbohydrates: 54.05 grams
Sodium: 910.89 mg
Versatile Risotto
Risotto can be made with any meat, or with no meat at all. The only rules are to toast the rice in the fat before the liquid is added, to keep the liquid warm while the risotto is cooking, and to stir pretty much constantly. And make sure to add the cheese at the very end of the cooking time.
