John Myers
Ingredients for 2 servings:
- 200 g risotto rice
- 400 ml vegetable stock
- 1 can peas and carrots, 400 g
- 60 g cooked ham
- e.g. Parmesan
- some butter
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes
easy and fast
Melt the butter in a saucepan and briefly fry the risotto rice. Then add the vegetable stock and the liquid from the can. It’s important not to add the peas and carrots to the risotto at first, as they may overcook! Cook for a good 10 minutes over medium heat, stirring occasionally. Chop the cooked ham. When the rice has almost completely absorbed the water, add the peas, carrots, and the cooked ham and continue simmering. Vegetarians can, of course, omit the ham. The risotto is ready when the rice has absorbed all the water. Sprinkle with Parmesan cheese to finish.
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