This recipe came about when I was going to make Oven Baked Chicken and Broccoli Risotto, using ham instead of chicken, but, fortunately or unfortunately, didn’t get the Broccoli when shopping. The first instinct was to use frozen peas instead of the broccoli but then I noticed have of a red cabbage left over and wondered if it was worth the risk … and it was. Here is the recipe:
Oven Baked Ham and Red Cabbage Risotto
Ingredients
- 2 tbsp olive oil
- 500 g cooked ham or maybe leftover roast gammon?
- 1 onion
- 1 clove of garlic
- 250 g arborio rice
- 600 ml chicken stock
- 150 ml dry white wine
- 1/2 red cabbage
- 40 g grated parmesan
- salt & pepper
Instructions
- Heat half of the olive oil in a frying pan. Add the ham, cut into small junks, and cook, stirring frequently until golden brown. Remove from the pan and reserve
- Add the rest of the olive oil to the pan and fry the onions until they are soft and translucent. Add the whole clove of garlic (this way you get a hint of garlic without it being over-powering – mince or finely chop the garlic if you like a stronger garlic flavour) and cook for a little longer.
- Add the rice to the pan, stirring to coat thoroughly with the oil, then transfer to a suitably sized oven-proof dish.
- Stir in the stock and white wine. Add the chicken and the finely sliced red cabbage and cover the dish (with a lid or with tin foil) and bake in the pre-heated oven (180*C/350*F/ gas mark 4) for 40 minutes.
- Don’t forget to remove the clove of garlic (if used whole). Sprinkle over the Parmesan cheese, season with salt and pepper, and stir well. To serve, have some more Parmesan ready to sprinkle over the risotto. Serve by itself or with some crusty bread and a crispy salad.