Ham and Courgette Risotto…

Ham and Courgette Risotto is literally the best comfort food I know how to make (aside from Mac and Cheese obviously) so I’m doing you all a favour today sharing it with you!

Honestly, it’s amazing! I mean, it must be amazing to get me stood over a hot stove making risotto as I’m usually all about quick and easy when it comes to cooking!

I’m the only person who’s a fan of ham and courgette risotto (and any kind of risotto) in my house so I always make a portion big enough to serve two people and then have just over half for my tea and the rest of it for lunch the next day. I tend to not freeze risotto as I’ve never had much success with reheating it without turning it into a giant mush.

This recipe does call for grated courgette which sounds like an absolute faff on but I’m now the proud owner of the best thing I’ve ever bought for my kitchen – a hand blender that comes with a blender, a whisk and a chopper. I promise I’m not working with Asda or anything but this bad boy literally grated a courgette and a half in three batches that took 10 seconds each. 

I paid about £15 for it in-store and it’s just in the electrics aisle if anyone wants a piece of this kitchen wizardry. 

Anyway on to the recipe itself – ham and courgette risotto…

Although I did want to say before I share the actual recipe that it’s actually super flexible – today I used spring onions instead of an onion as I had no frozen onions in and I used paella rice instead of risotto rice. In the past, I’ve used chicken instead of gammon if that’s what I had in and I’ve added in peas and chopped mint just because I had mint on the windowsill.

Basically, feel free to change it up!

Ham and Courgette Risotto

Yield: Serves 2

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This Ham and Courgette Risotto is the best comfort food ever!

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Ingredients

• 1 small onion, chopped
• 2 cloves garlic, crushed
• 1 and a half courgettes, grated
• 125g risotto rice
• 700ml hot chicken stock
• 200g shredded gammon

Instructions

1. Over a medium heat, fry the onions in a little olive oil or fry light cooking spray until they're starting to go a little soft.
2. Add in the garlic and the grated courgette and continue to fry for 1-2 minutes stirring continuously.
3. Add in the rice and give it a good stir for a minute or so, coating the rice in all the onion and courgette-y goodness.
4. Add in about a third of your chicken stock and keep stirring until most of that liquid is absorbed.
5. Start to add the rest of your liquid a bit at a time making sure that most of the liquid is absorbed into the rice before you add the next bit.
6. Add in the shredded gammon into the pan when you're about two thirds of the way into your liquid and mix it through the risotto.
7. When you get close to the end of your liquid, test the texture of yur rice to see if it's to your taste. I like mine to be soft so I often add a bit of hot water in on top of my stock for the right texture for me.
8. When it's the right consistency and there's no more liquid to absolb then you're good to go and you can season it and serve!

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