Risotto with Ham and Mushrooms

risotto with ham and mushrooms

Risotto with Ham and Mushrooms

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Prosciutto is the best ham to use in this distinctly Italian recipe, though it is expensive. For an economical supper dish for 4, you may want to use a less expensive ham.
Servings: 4
Calories: 658


  • 2 tbsp olive oil
  • 1 oz butter
  • 1 Spanish onion finely chopped
  • 8 oz Italian medium-grain rice
  • 8 oz prosciutto or another raw or smoked ham diced
  • 6 tbsp dry white wine
  • 1 pt hot chicken stock home-made or from a cube
  • 1/4 tsp powdered saffron
  • 6 tbsp finely chopped mushrooms
  • salt and freshly ground black pepper
  • pinch of grated nutmeg
  • 6 tbsp freshly grated Parmesan cheese
  • parsley sprigs to garnish


  • Heat the olive oil and butter in a large, heavy-bottomed saucepan. Add the onion and cook over a medium heat for 7-10 minutes or until softened, stirring with a wooden spoon occasionally.
  • Stir in the rice and ham and cook for a further 5-7 minutes, or until the rice has lightly browned.
  • Pour in the dry white wine, bring to simmering point and simmer until the wine has been absorbed.
  • in a small bowl, combine 30 ml (2 tbsp) hot chicken stock and the powdered saffron. Blend with a wooden spoon to dissolve.
  • Add the remaining stock to the rice with the finely chopped mushrooms. Season to taste with salt and freshly ground black pepper and the grated nutmeg. Bring to simmering point, stirring constantly. Cover and simmer for a further 15 minutes.
  • Stir in the saffron and grated Parmesan cheese and correct the seasoning. Cook for a further 5 minutes, until the rice is tender.
  • Transfer the risotto to a heated serving dish. Fork up the rice grains, garnish with parsley and serve immediately.
Calories: 658 kcal
Carbohydrates: 54 g
Protein: 18 g
Fat: 39g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 61 mg
Sodium: 719 mg
Potassium: 415 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 261 IU
Vitamin C: 3 mg
Calcium: 108 mg
Iron: 3 mg
Ingredients Ham and Gammon, Pork
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