Food & Wine
Pizza risotto
Get some veggies into even the fussiest grandkids with this delicious take on a risotto that’s perfect for cool nights.
Serves: 4
Ingredients:
- 1 litre vegetable stock
- 2 cups water
- 1 clove garlic, crushed
- 2 tbsp. olive oil
- 1 tsp. turmeric
- 100g leg ham, chopped
- 200g mushroom, sliced
- 1 red capsicum, diced
- 1 ½ cups Arborio risotto rice
- 125g cherry tomatoes, halved
- 1 cup pizza cheese, grated
Method:
- Add stock, garlic and water to a saucepan and place over a medium heat. Cook for 6 minutes until simmering.
- In the meantime, add half the oil to a large saucepan placed on a medium-high heat and add ham, mushroom and capsicum. Stir regularly until capsicum is soft, then move off the heat to a plate.
- Add remaining oil and the rice to the pan and stir for 1 to 2 minutes, before adding half the stock. Stir and cook until stock is absorbed and repeat with remaining stock until the rice is cooked to preference.
- Combine ham, mushroom and capsicum and season with turmeric and salt and pepper, to taste.
- Cook until heated through, then stir in cheese. Garnish with rocket and serve immediately.
Note: feel free to add in any vegetables of your choice. We recommend broccoli and cauliflower for a bit of crunch.
Do you have a favourite risotto recipe? Share it with us in the comments below.
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Related links:
Michael Klim’s mushroom and parmesan pizza
Red wine risotto with duck and mushrooms