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Italian Risotto with Basil
Ingredients
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50 gram (2 ounce) butter
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225 gram (8 ounce) risotto rice
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450 millilitre (3/4 pint) chicken stock
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450 millilitre (3/4 pint) milk
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50 gram (2 ounce) fresh Parmesan cheese, grated
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100 gram (4 ounce) peas, defrosted if frozen
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125 gram (5 ounce) ham, diced
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2 tablespoons Dried Basil
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Salt and Pepper, to taste
Key Products
Instructions
- 1 Melt the butter in a large saucepan and fry the rice for 1-2 minutes. Add the stock and milk and bring to the boil. Simmer gently for 15-20 minutes, stirring occasionally until most of the liquid has been absorbed.
- 2 Stir in the remaining ingredients and cook for 2-3 minutes.
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