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Mushroom, Ham and Leek Risotto

Recipe Supplied by: Microwave Technologies Association
Serves: 2 People

25g (50g) butter
1 (2) leeks, peeled and thinly slice
115g (225g) arborio ( or long grain rice) rice
300 ml (600 ml) hot vegetable or chicken stock
150 ml (300 ml) dry white wine or apple juice
150g (225g) baby button mushrooms washed and halved
25g (50g) chopped ham ( ham ends from the deli are perfect for this)
25g (50g) toasted flaked almonds
2 tblspns (4tblspns) freshly grated parmesan cheese

Put the butter and leek(s) into a large oven proof dish or casserole, cover with a well fitting lid or cling wrap and cook on HIGH power for 3 minutes (5 minutes). Stir in the rice and cook for another 1 minute (2 minutes). Stir in the stock and wine or juice. Continue to cook, uncovered for 10 minutes, stirring occasionally, then stir in the mushrooms and ham and continue to cook, uncovered for a further 6 - 8 minutes on MEDIUM, until all the liquid is absorbed. Stir well, then leave to stand, covered with a dinner plate for 2 - 3 minutes until the rice is soft to the bite. Serve on warm dinner plates topped with the almonds and Parmesan cheese

This is dish also freezes well, so if serving just 2 people, make up a serving for four and freeze half for later.



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