Categories: December

Ingredients

• 30g butter, plus extra to grease
• 1 litre chicken stock
• 2 tbsp sun-dried tomato purée
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 250g arborio rice
• 6 slices ham, diced
• 100g frozen peas
• 50g Cheddar, grated

Directions

1. Grease a shallow, ovenproof dish. Place the chicken stock and sun-dried tomato purée in a small saucepan. Whisk to combine, then simmer gently over a low heat.

2. Heat the oil in a large pan, then add the onion and garlic. Cook over a low heat until the onion is softened.

3. Add the rice and stir for 1 minute to coat the grains of rice in oil. Add the stock to the rice a ladleful at a time, stirring occasionally, waiting for all the stock to be absorbed before adding the next ladle. When all the stock has been absorbed, season well with salt and pepper.

4. Stir in the ham and peas then spoon the risotto into the ovenproof dish and sprinkle with Cheddar. Dot with butter, then put under the grill until the cheese has melted.

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