Get inventive with your leftover gammon or ham with this hearty risotto.
- Preparation time: 5 minutes
- Cooking time: 10 minutes
- Total time: 15 minutes
- Serves: 2 – 3
700g pack frozen risotto
125g leftover gammon, cut into small dice
125g frozen petit pois or peas
2 tbsp finely chopped dill
3 tbsp full or half fat crème fraîche, optional
- Heat 100ml water in a large saucepan. Tip in the frozen risotto and cook gently, stirring frequently for 5 minutes until smooth and slightly thickened.
- Add the gammon, petit pois or peas and dill and cook for a further 5 minutes until the risotto is thick, creamy and piping hot. Add a little more water if the mixture dries out. Stir in the crème fraîche if using and serve in shallow bowls.
Cook’s tip: Replace the water with leftover dry white wine for a slightly richer flavour and finely grate the ends of any well-flavoured hard cheese for sprinkling on top.