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 ham
1
tablespoon butter or margarine
2
tablespoons olive or vegetable oil
1
large onion, chopped (1 cup)
1
clove garlic, finely chopped
2
cups uncooked rice
1
carton (32 oz) reduced-sodium chicken broth (4 cups), warmed
1/2 Cup Water
1
bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli, carrots, cauliflower & cheese sauce
1/4
teaspoon coarse ground pepper
Directions
In 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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