HAM, SAGE & PEA RISOTTO

As the weather turns warmer, I find my cooking changing with the season. Crisp, colourful salads take the place of hearty quiches and chunky vegetable soups. One dish that I will continue to make regards of the heat is risotto. As I am gluten intolerant, rice is my saviour for lunches and dinners. I have created a somewhat ‘summery’ risotto below for other rice fanatics. 

INGREDIENTS 

• 1 cup frozen peas, thawed 
• 125g gluten free ham, roughly shredded
• 1 tablespoon fresh sage, thinly shredded
• 1 teaspoon ground sage 
• 2 cloves garlic, crushed
• 1 tablespoon olive oil
• 1 leek, thinly sliced 
• 3 cups vegetable stock (gluten free)
• 3 cups water
• 2 cups doongara rice
• dash of dry white wine 
• 1/3 cup parmesan cheese

COOKING

1. Heat olive oil in a large saucepan over medium heat. Add leek and garlic and cook, stirring, for 2 minutes or until leek is soft. Add ham and cook for a further 2 minutes. Add rice and stir, ensuring that it is well coated. 

2. Add stock and water and bring to the boil. When boiled, simmer for around 15 minutes or until rice is almost absorbed. Add peas and stir, for around 4-5 minutes or until peas are cooked. 

3. Remove saucepan from heat and add cheese and ground & shredded sage. 

x E