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Wednesday, April 8, 2009

Smith's Bargain Recipe

Wondering what to do with all your left over Easter Ham ? This is a delicious and Cheesy family meal that is so versitile you can substitute just about any cubed meat for the ham whenever you want to have this meal again !

Cheesy Veggie and Ham Risotto

INGREDIENTS 2 Cups Cubed left-over ham1tablespoon butter or margarine2tablespoons olive or vegetable oil1large onion, chopped (1 cup)1clove garlic, finely chopped2cups uncooked rice1carton (32 oz) reduced-sodium chicken broth (4 cups), warmed1/2 Cup Water1bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli, carrots, cauliflower & cheese sauce1/4teaspoon coarse ground pepper

DirectionsIn 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.2.Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.3.Reduce heat to medium. Stir in 1 1/2 cups of the broth and 1/2 cup water; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.4.Stir in remaining 1 cup broth and cubed Ham. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.5.Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture if / as desired.
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