Ham and Corn Risotto

An easy way of trying a risotto. The ham and corn adds extra volume making the risotto recipe. A tasty easy to make meal that will get a queue forming.

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Ingredients

2 tbsp Extra Virgin olive oil
1 large shallot chopped
2 cloves garlic chopped
1 1/2 cup arborio rice
3/4 cup dry white wine
Salt to taste
ground black pepper to taste
4 cups chicken stock divided
2 cups corn kernels
8 oz smoked ham shredded
4 oz cheddar cheese grated
1/4 cup chives thinly sliced

Instructions

Heat oil in a large saucepan over medium heat.
2 tbsp Extra Virgin olive oil
Add shallot and garlic and cook, stirring occasionally, until softened.
1 large shallot, 2 cloves garlic
Add rice and cook, stirring, until opaque.
1 1/2 cup arborio rice
Add wine and cook, stirring occasionally, until liquid is absorbed, 1 to 2 minutes.
3/4 cup dry white wine
Season with salt and pepper.
Salt, ground black pepper
Add 1 cup stock and cook, stirring until absorbed. Repeat 2 more times.
Add remaining cup stock and corn and cook, stirring, until rice is tender and corn is cooked through.
4 cups chicken stock, 2 cups corn kernels
Stir in ham and cook until warmed through.
8 oz smoked ham
Remove from heat and stir in cheese until melted.
4 oz cheddar cheese
Stir in chives.
1/4 cup chives
Season with salt and pepper.
Salt, ground black pepper
Serve immediately topped with additional chives.

Notes

Note:

I always chop a few additional chives to add as a garnish.

Nutrition