Ham and Spinach Risotto Recipe
Ingredients
| Onion | 1 Medium | |
| 1 large red or yellow bell pepper | ||
| Cooked ham | 1/2 pound, diced | |
| Rice | 1 Cup (16 tbs) | |
| Chicken broth | 2 Cup (16 tbs) | |
| Ground black pepper | 1/2 Teaspoon | |
| Frozen spinach package | 1 , drained | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
Directions
Coarsely chop onion and bell pepper with Food Chopper.
Set aside separately.
In 10-inch Generation II Frying Pan, cook ham over medium-high heat 3 minutes.
Add onion and cook until onion is soft, about 5 minutes.
Add bell pepper and rice.
Cook, stirring, until rice is coated with fat, about 1 minute.
Add chicken broth and black pepper.
Bring to a boil over medium-high heat.
Reduce heat to low, cover and simmer 20 minutes.
Add spinach, stirring until evenly distributed.
Cover and cook 5 more minutes.
Stir in cheese and serve.
Set aside separately.
In 10-inch Generation II Frying Pan, cook ham over medium-high heat 3 minutes.
Add onion and cook until onion is soft, about 5 minutes.
Add bell pepper and rice.
Cook, stirring, until rice is coated with fat, about 1 minute.
Add chicken broth and black pepper.
Bring to a boil over medium-high heat.
Reduce heat to low, cover and simmer 20 minutes.
Add spinach, stirring until evenly distributed.
Cover and cook 5 more minutes.
Stir in cheese and serve.
Chef
