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Ingredientes
- 1 ounce Butter
- 1 Tbsp. Oil
- 1 x Onion, finely minced
- 1 x Clove garlic, crushed
- 8 ounce Risotto rice
- 3/4 pt Vegetable stock
- 1/4 pt White wine
- 6 ounce Button mushrooms, sliced
- 1 x Red pepper, de-seeded and finely diced
- 4 ounce Prosciutto ham, finely sliced
- 2 Tbsp. Lemon juice
- 2 Tbsp. Single cream
- Â Â Salt and freshly grnd black pepper
Direcciones
- 1. Heat the butter and oil in a large pan, and gently fry the onion and garlic for 2-3 min.
- 2. Stir in the rice and cook for 1 minute, then add in the stock and wine.
- Bring to the boil, cover and simmer gently for 20 min, stirring occasionally till the rice in tender and the liquid has been absorbed.
- 3. Add in the mushrooms, pepper, ham, lemon juice, cream and seasoning to taste. Cook for 1-2 min then serve immediately.
- NOTES : An easy to make supper dish that combines traditional Italian ingredients.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 4 servings | |
| Calories 145 | |
| Calories from Fat 94 | 65% |
| Total Fat 10.7g | 13% |
| Saturated Fat 4.81g | 19% |
| Trans Fat 0.09g | |
| Cholesterol 20mg | 7% |
| Sodium 400mg | 17% |
| Potassium 140mg | 4% |
| Total Carbs 6.87g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.26g | 2% |
| Protein 0.87g | 1% |
