Ham And Mushroom Risotto - cooking recipe

Ingredients

2 tbsp oil
1 None onion, peeled and finely chopped
400 g risotto rice
125 ml dry white wine
1 litre vegetable stock
20 g butter
200 g button mushrooms, sliced
150 g cooked ham, cut into strips
150 g frozen peas
30 g fresh flat-leaf parsley, finely chopped

Preparation

Heat the oil in a saucepan and saute the onion until soft. Add the rice and cook for 1 min. Add the wine and half the stock, bring to a boil, cover and cook over a low heat for 15 mins, gradually adding the remaining stock and stirring occasionally.
Melt the butter in a frying pan and fry the mushrooms until browned. Season with salt and black pepper. Stir in the ham and peas and add to the risotto. Simmer for 5 mins, until the stock has been absorbed. Stir in the parsley.