Ham, Mushroom & Pea Risotto
METHOD
- Fill steam cavity with 300ml of water and preheat oven to 160°C combi-steam function.
- Meanwhile in a large (60cm) high lip tray combine all the ingredients together except the baby spinach, peas, butter and parmesan.
- Place tray into the oven and cook for 25 minutes or until rice is fully cooked.
- Stir in the peas, baby spinach, half of the parmesan and butter to cool the risotto so it does not continue to cook.
- Serve the risotto and garnish with the extra parmesan.