Creamy Ham and Corn Risotto
633kcal
Ingredients
- 2 tbsp extra virgin olive oil
- 1 small red onion
- 4 cloves garlic chopped (2 teaspoons)
- 3 cups Arborio rice uncooked
- 1 cup white wine or chicken broth
- 8 cups chicken stock divided
- 12 ounces corn kernels frozen, thawed
- 2 cups smoked ham trimmed of any visible fat
- 8 ounces cheddar cheese shredded, about 2 cups
- 1 tbsp dried chives plus more for garnish
- 1/2 cup parmesan cheese shredded
- salt and pepper
Instructions
- Heat oil in a large, heavy saucepan over medium-high heat until oil is shimmering. Add the onion and garlic and cook, stirring occasionally for 1-2 minutes or until onion is translucent.
- Add the rice and cook, continuing to stir until rice becomes opaque, another 2 to 4 minutes. Add the wine (or broth) and stir until the liquid is absorbed, 1 - 2 minutes. Season with salt and pepper. Reduce heat to medium.
- Add 2 cups of stock and cook, stirring until absorbed, 5 - 6 minutes. Repeat 2 more times. Add the remaining cup stock and corn and cook, stirring, until rice is tender and corn is heated thru, about 5 to 7 minutes.
- Stir in the ham and cook 1 - 2 minutes until warmed through. Remove from heat and stir in cheese until melted. Stir in chives. Season with salt and pepper.
- Serve immediately topped with additional chives.
Nutrition
Calories633kcalCarbohydrates79gProtein29gFat20gSaturated Fat9gCholesterol62mgSodium1218mgPotassium563mgFiber3gSugar6gVitamin A376IUVitamin C3mgCalcium302mgIron5mg
Notes
Using wine in cooking is optional...substitute broth in this recipe if not using dry white wine.