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Risotto with Vegetables and Ham

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  0 reviews
  • 30 min prep time
  • 30 min total time
  • 8 ingredients
  • 4 servings
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Looking for a classic Italian dinner? Then check out this ham and vegetable risotto recipe.

Ingredients

1
tablespoon margarine or butter
1/2
cup chopped onion
1
(12-oz.) pkg. (1 2/3 cups) short-grain Arborio rice
2
(14 1/2-oz.) cans ready-to-serve fat-free chicken broth with 1/3 less sodium
1 1/2
cups frozen broccoli, cauliflower and carrots, thawed*
1/3
cup cooked ham strips (1x1/4 inch)
1/2
teaspoon dried marjoram leaves
1/3
cup shredded fresh Parmesan cheese

Steps

  • 1 Melt margarine in large nonstick skillet over medium-high heat. Add onion; cook and stir until tender. Add rice; stir to coat. Add broth; bring to a boil. Reduce heat to low; cover and cook 10 minutes.
  • 2 Stir in vegetables, ham and marjoram. Bring to a boil. Cover; simmer 8 to 10 minutes or until liquid is absorbed and rice is tender, stirring occasionally. Stir in cheese until melted.
  • 1 Melt margarine in large nonstick skillet over medium-high heat. Add onion; cook and stir until tender. Add rice; stir to coat. Add broth; bring to a boil. Reduce heat to low; cover and cook 10 minutes.
  • 2 Stir in vegetables, ham and marjoram. Bring to a boil. Cover; simmer 8 to 10 minutes or until liquid is absorbed and rice is tender, stirring occasionally. Stir in cheese until melted.

Expert Tips

* To quickly thaw vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
400
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
870mg
36%
Total Carbohydrate
74g
25%
Dietary Fiber
2g
8%
Sugars
3g
3%
Protein
14g
14%
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
4 1/2 Starch; 4 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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