Oven-baked courgette, ham and pea risotto

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

2 teaspoons olive oil

1 onion, finely chopped

1 clove garlic, crushed

1 teaspoon finely grated zest of lemon

1 ¼ cups (250g) arborio rice

3 cups (750 ml) salt-reduced chicken stock

1 large courgettezucchiniX, trimmed, sliced

1 cup (130g) frozen green peas, thawed

4 slices lean leg ham, diced

⅓ cup (35g) finely grated parmesan

black pepper, to season

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Instructions

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1 Preheat oven to 180°C. Heat oil in a large heavy-based ovenproof pan over a high heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add garlic and lemon zest and cook for 30 seconds. Add rice. Stir to coat rice grains in oil.

2 Add stock and bring to the boil, stirring occasionally. Cover and place in oven for 18 minutes.

3 Add courgette, peas and ham, cover, and return to oven for a further 3 minutes or until courgette is bright green and tender.

4 Remove from oven, stir through parmesan and season with pepper.

Nutrition Info (per serve)

Calories 0.00 cal

Kilojoules 1430 kJ

Protein 16 g

Total fat 5 g

Saturated fat 2 g

Carbohydrates 55 g

Sugar 5 g

Dietary fibre 3 g

Sodium 810 mg

Calcium 120 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.