Ham & Zucchini Risotto

What You Need

• 400g Three Aussie Farmers Half Leg Ham
• 5 cups chicken stock
• 2 Tbsp. olive oil
• 2 zucchinis, sliced in quarters
• 1 brown onion, diced
• 2 garlic cloves, crushed
• 1½ cups Arborio rice
• ½ cup white wine
• 4 Tbsp. tomato paste
• 1 lemon, zested and juiced
• 20g parmesan, grated
• 1 sprig fresh basil, leaves torn

How To Make It

1. In a large saucepan, heat stock until simmering, then reduce heat to low.
2. In a large fry-pan over med. heat, add oil and sauté zucchini and ham and set aside.
3. Using the same fry-pan, sauté onion and garlic until the onion becomes translucent.
4. Add rice and white wine and stir for 5 mins, ensuring rice doesn’t stick to the bottom of the pan.
5. Add stock, one ladle at a time, continuing to stir until the stock is almost absorbed.
6. Remove risotto from the stove and season to taste.
7. Return ham and zucchini to risotto, and stir to combine.
8. Garnish with parsley leaves and grated parmesan.
9. Serve and enjoy!