SunPork Fresh Foods Super Crunchy Honey Pork
Ham and Mushroom Risotto
Creamy risotto filled with crispy ham and mushrooms - YUMM! This Ham & Mushroom Risotto will the be the centre of attention on the dinner table tonight.

40 minutes

Capable Cooks


What you’ll need

  1. 400g SunPork Leg Ham, diced
  2. 4 Tbsp. butter
  3. 150g Portobello Mushrooms, thinly sliced
  4. 150g Swiss Brown Mushrooms, thinly sliced
  5. 1 cup arborio rice
  6. 1 onion, diced
  7. 5 cloves garlic, minced
  8. 6 liters chicken stock
  9. 1 cup white wine
  10. 300g baby spinach
  11. 100g Mozzarella cheese, grated
  12. 100g Parmesan cheese, grated
  13. Salt and pepper to season

How to make it

  1. Heat large deep based fry-pan over med. heat.
  2. Place chicken stock in saucepan over high heat and bring to the boil. Reduce heat and leave to simmer. Ensure you keep the lid on the stock throughout the entire cooking process.
  3. Cook ham until crispy. Remove from pan and set aside.
  4. Add butter, mushrooms, onion and garlic. Cook for 3 -5 mins or until onion is cooked through. Add 1 cup of rice and 1 cup of white wine. Stir until white wine is absorbed and rice becomes translucent.
  5. Add 1 ladle of stock to the fry-pan and stir. Allow this stock to be completely absorbed then add another ladle full. Repeat this process until the rice is completely cooked through. Add spinach, ham, mozzarella cheese, Parmesan cheese, salt and pepper. Stir though and serve immediately.