A medley of cooked vegetables and ham turns ordinary risotto into a lively blend of color and flavor with this Risotto Primavera with Ham recipe. Fresh parmesan cheese adds just the right amount of creaminess for an oh-so-delicious side dish or meal.
2 tablespoons olive oil
1 sweet red pepper, cut into matchstick-size strips
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon Italian seasoning or oregano
1 cup Arborio rice (do not rinse)
1 cup diced lean ham
4 cups hot chicken broth (heat cold broth to boiling before use)
3/4 cup dry white wine
3 cups chopped cooked veggies, such as broccoli and zucchini (room temperature)
1 cup coarsely chopped tomatoes (about 8 ounces)
1/3 cup freshly grated Parmesan cheese
1/4 teaspoon salt, or to taste
Black pepper, to taste
Heat olive oil in nonstick skillet or saucepan over medium-high heat. Add red pepper, onions, garlic and Italian seasoning, and sauté 3 to 4 minutes. Add rice and stir until well-coated and translucent, about 2 to 3 minutes.
Add ham and hot broth, stirring in 1 cup at a time until each addition has been absorbed. (The entire process should take 20 to 25 minutes.)
Stir in wine, cooked veggies and tomatoes, and simmer until wine is absorbed. Add Parmesan cheese; salt and pepper to taste. For creamier texture, allow risotto to stand a minute or two before serving. Yields 4 to 6.