HAM, TOMATO & CHIVE RISOTTO

This risotto was created out of thin air during one day when I had a double shift at work. I raced home, napped for 30 minutes, then rushed around my kitchen like a mad woman throwing together something for dinner. Being exhausted as I was and scatter brained (as I frequently am), I cooked the rice first instead of letting it cook with the stock and other ingredients. Unexpectedly this little error made the dish taste even better, as the rice became particularly tender, however not too soft. I highly recommend that everyone try to make a risotto this way at least once. The tomato and ham were a surprisingly good combination and tasted even better for lunch the next day.

INGREDIENTS

• 1 1/2 cups doongara rice
• 2 1/2 cups vegetable stock
• 100g gluten-free ham, cut into cubes
• 1/2 red onion (60-80g), chopped finely
• 2 tablespoons tomato paste
• 2 x 400g tin diced tomatoes
• 1 teaspoon olive oil
• 150g green beans, trimmed and cut in half
• 1 garlic clove, diced 
• Optional- fresh chopped chives, to serve 

COOKING 

1. Cook rice according to the package instructions. (Add 3 cups of water to rice in a medium to large saucepan and bring to the boil. Reduce to simmer and cook for 10-12 minutes, or until rice has absorbed and is tender). 

2. Heat oil in a large deep frying pan and cook garlic and red onion, stirring for 2-3 minutes or until onion is soft. Add vegetable stock, tomato paste, green beans, diced tomatoes and rice and bring to the boil. Reduce heat and simmer for around 10-12 minutes or until the rice has a creamy texture and 70% of the liquid has absorbed. Stir in the ham. Serve with fresh chopped chives, if desired. 

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