Green apple, ham and white wine risotto


Green apple, ham and white wine risotto

Prep Time: 30 Mins Total Time: 30 Mins


  • 1.25L (5 cups) salt-reduced chicken stock
  • 1 1/2 tbs olive oil
  • 20g butter
  • 2 small Granny Smith apples, halved, cored, cut into 1cm pieces
  • 1 brown onion, finely chopped
  • 440g (2 cups) arborio rice
  • 125ml (1/2 cup) white wine
  • 300g leg ham slices, cut into 1.5cm pieces
  • 1/4 cup fresh continental parsley leaves, coarsely chopped
  • 70g (1 cup) finely grated parmesan
  • Mixed salad leaves, to serve


  1. Place the stock in a saucepan over high heat. Bring just to the boil. Reduce heat to low. Hold at a gentle simmer.
  2. Step 2
  3. Melt the oil and butter in a large saucepan over medium heat. Cook the apple and onion, stirring, for 5 minutes or until softened. Stir in rice for 2 minutes or until coated. Add the wine and cook, stirring, until liquid reduces by half.
  4. Step 3
  5. Add 500ml (2 cups) of the stock to the rice mixture and stir until liquid is absorbed. Stir in 500ml (2 cups) of remaining stock until absorbed. Stir in ham, parsley and remaining stock until the rice is tender yet firm to the bite and the risotto is creamy.
  6. Step 4
  7. Divide risotto among plates and sprinkle with parmesan. Serve with mixed salad leaves.