Ham And Zucchini Risotto Recipes

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HAM, ZUCCHINI & PUMPKIN RISOTTO



Ham, Zucchini & Pumpkin Risotto image

Make and share this Ham, Zucchini & Pumpkin Risotto recipe from Food.com.

Provided by SandraMK

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons butter
1/2 cup finely chopped onion
1 clove garlic, minced
1 cup dry white wine
2 cups arborio rice
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup ham, diced
6 -8 cups hot chicken stock
1 1/2 cups pumpkin, diced
butternut squash, is a good substitute
1 1/2 cups zucchini, diced
1 1/2 teaspoons dried basil
3/4 cup grated parmesan cheese

Steps:

  • In a large saucepan, melt 2 tablespoons butter over medium-low heat.
  • Add onion and garlic and cook for 2-3 minutes until onion has softened.
  • Add the wine and cook until the liquid is reduced by half.
  • This should take 3-5 minutes.
  • Add rice, salt pepper and ham and stir to coat evenly.
  • Add 2 cups of stock and stir over medium heat until absorbed.
  • This should take 5-6 minutes.
  • Stir in pumpkin and zucchini.
  • Continue to add as much stock as needed, 1 cup at a time, stirring until rice is creamy and tender but still firm in the centre.
  • This should take 15-18 minutes from the time you add first stock.
  • Remove from heat and stir in remaining 1 tablespoon of butter, basil and parmesan cheese.

Nutrition Facts : Calories 451.2, Fat 11.9, SaturatedFat 6.6, Cholesterol 32.3, Sodium 1365.3, Carbohydrate 59.6, Fiber 2.6, Sugar 2.9, Protein 17.6

TURKEY OR HAM RISOTTO



Turkey or Ham Risotto image

Provided by Marian Burros

Categories     dinner, main course

Time 25m

Yield 2 servings

Number Of Ingredients 11

3 ounces whole onion or 2 ounces chopped ready-cut onion ( 1/2 cup)
3 teaspoons olive oil
4 to 5 cups chicken stock or broth
8 ounces whole red pepper or 7 ounces chopped ready-cut pepper (1 1/2 cups)
1 cup arborio rice
1 cup dry white wine
4 ounces ripe fresh tomato or 4 ounces crushed canned no-salt-added tomatoes
1 large clove garlic
Cooked white turkey meat or ham, to yield 2 cups julienned
1/3 cup Marsala wine
1 ounce Parmigiano Reggiano (1/3 cup coarsely grated)

Steps:

  • Chop whole onion.
  • Heat a nonstick pot until very hot. Reduce heat to medium-high; add 2 teaspoons of the oil; saute onion until it begins to brown.
  • Heat the chicken stock in a separate pot until hot but not boiling.
  • Wash, trim, seed and julienne whole pepper.
  • Heat a small nonstick pan until it is very hot. Reduce heat to medium-high and add remaining oil. Saute pepper until it begins to soften.
  • When onion begins to brown, stir in the rice to coat, and add the white wine; allow wine to cook away.
  • Wash, trim and chop tomato fine; mince the garlic. Add both to the pepper.
  • Add about 1 cup of simmering stock to rice, and cook over medium-high heat, stirring often until liquid is absorbed. Repeat the procedure, 1 cup of broth at a time.
  • In between adding the broth to the rice, julienne the turkey or ham and add to the pepper-tomato mixture with the Marsala. Cook to reduce the Marsala by half.
  • Grate the cheese.
  • When the rice is almost tender, add another cup of stock along with the turkey or ham mixture, and cook until most of the broth is absorbed. Stir in the cheese.

HAM & ZUCCHINI ITALIANO



Ham & Zucchini Italiano image

I strongly believe dinner should be three things: healthy, delicious and simple. With fresh zucchini, ham and marinara sauce baked with mozzarella, you can accomplish all three in the time it takes to describe the dish to a grateful family. -Madison Mayberry, Ames, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

3 medium zucchini, cut diagonally into 1/4-inch slices
1 tablespoon olive oil
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound smoked deli ham, cut into strips
1 cup marinara or spaghetti sauce
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 450°. In a large skillet, saute zucchini in oil until crisp-tender. Sprinkle with basil, salt and pepper., Place half of the zucchini in a greased 8-in. square baking dish. Layer with half of the ham, marinara sauce and cheese. Repeat layers., Bake, uncovered, 10-12 minutes or until heated through and cheese is melted. Serve with a slotted spoon.

Nutrition Facts : Calories 196 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 1013mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.

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