Fried ham mixed through a smooth and creamy risotto made from arborio rice, chicken stock, white wine, parmesan, lemon, onion and garlic.
If you're looking for a tasty and filling rice dish, then this Fried Ham and Parmesan Risotto will hit the spot. Diced champagne ham, pan-fried until golden, then mixed through a creamy and flavoursome homemade risotto.
You can either use homemade stock or store-bought to make this recipe. I like to use my Multi Cooker Chicken Stock from the freezer - which I create after making my Classic Roast Chicken!
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Ingredient notes:
- Arborio rice: It's critical to use arborio rice due to its high starch content. Arborio is capable of absorbing large amounts of liquid and produces a relatively creamy risotto with a hearty texture.
- Ham: I used a thick sliced champagne ham, you could also use bacon. If you can get your hands on thick cut pancetta that would be delicious!
- White wine: Any type will work, I would just steer clear of anything too sweet. The wine adds a delicious flavour and helps the rice release its starches to create the creamy sauce.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Place a large non-stick frying pan over a medium heat and add 1 tablespoon of the oil. Fry the ham until crispy, then set aside. To the same frying pan, add the remaining oil. Sauté the onions, garlic and rosemary for 5 minutes until starting to soften.
Add the rice and lemon zest, frying for 2 more minutes to toast the rice. Pour in the white wine and stir until evaporated. Gradually add the chicken stock, 1 cup at a time, stirring continuously. Allow each cup of stock to be absorbed before adding the next. This process will take about 20 minutes.
Once the final cup of stock is absorbed, the rice should be just cooked and slightly chewy. Stir in the parmesan cheese, fresh parsley and season to taste with salt and pepper.
Serve the risotto topped with the crispy ham, extra parmesan, and fresh parsley.
Recipe FAQs:
Risotto requires constant stirring because the act of stirring releases the starch from the rice grains. This is what creates the creamy texture characteristic of a risotto.
Substitute chicken stock for vegetable stock and swap out the fried ham for extra fresh herbs or your favourite grilled veggies like sautéed mushrooms or asparagus.
Storage:
Store any leftover risotto in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave until piping hot.
This risotto can also be frozen. Store in an airtight container or freezer bag in the freezer for up to three months. Defrost completely before reheating.
Top tips:
- Never wash your rice before making a risotto as this will release the starch which is critical to thickening your sauce.
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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Fried Ham and Parmesan Risotto
Fried ham mixed through a smooth and creamy risotto made from arborio rice, chicken stock, white wine, parmesan, lemon, onion and garlic.
Ingredients
- 125g thick ham, diced
- 2 Tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp chopped rosemary
- 1 ½ cups Arborio rice
- 1 tsp lemon zest
- ½ cup white wine
- 4 cups chicken stock*
- 40g Parmesan grated
- 2 Tbsp fresh parsley, chopped
Instructions
- Place a large non-stick frying pan over a medium heat and add 1 tablespoon of the oil. Fry the ham until crispy, then set aside.
- To the same frying pan, add the remaining oil. Sauté the onions, garlic and rosemary for 5 minutes until starting to soften.
- Add the rice and lemon zest, frying for 2 more minutes to toast the rice.
- Pour in the white wine and stir until evaporated.
- Gradually add the chicken stock, 1 cup at a time, stirring continuously. Allow each cup of stock to be absorbed before adding the next. This process will take about 20 minutes.
- Once the final cup of stock is absorbed, the rice should be just cooked and slightly chewy. Stir in the parmesan cheese, fresh parsley and season to taste with salt and pepper.
- Serve the risotto topped with the crispy ham, extra parmesan, and fresh parsley.
Notes
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
- Never wash your rice before making a risotto as it releases the starch which you want to thicken your sauce.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 361Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 36mgSodium: 833mgCarbohydrates: 34gFiber: 1gSugar: 6gProtein: 18g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Tracey Ormsby says
I am allergic to white wine so do I just up the stock by half a cup?
VJ cooks says
Yes you can.