Ham, Mushroom & Pea Risotto

METHOD

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