HEAT HAM SLICES IN OVEN RECIPES

OVEN-BAKED COURGETTE, HAM AND PEA RISOTTO - HEALTHY FOO…

Oven-baked courgette, ham and pea risotto - Healthy Foo… image

1 Preheat oven to 180°C. Heat oil in a large heavy-based ovenproof pan over a high heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add garlic and lemon zest and cook fo....

Provided by Chrissy Freer

Total Time 30 minutes

Cook Time 0 minutes

Yield 4

Number Of Ingredients 25

Ingredients


2 teaspoons olive oil

1 onion, finely chopped

1 clove garlic, crushed

1 teaspoon finely grated zest of lemon

1 ¼ cups (250g) arborio rice

3 cups (750 ml) salt-reduced chicken stock

1 large courgette, trimmed, sliced

1 cup (130g) frozen green peas, thawed

4 slices lean leg ham, diced

⅓ cup (35g) finely grated parmesan

black pepper, to season


...

Steps:

1 Preheat oven to 180°C. Heat oil in a large heavy-based ovenproof pan over a high heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add garlic and lemon zest and cook for 30 seconds. Add rice. Stir to coat rice grains in oil.
2 Add stock and bring to the boil, stirring occasionally. Cover and place in oven for 18 minutes.
3 Add courgette, peas and ham, cover, and return to oven for a further 3 minutes or until courgette is bright green and tender.
4 Remove from oven, stir through parmesan and season with pepper.

Nutrition Facts : ServingSize 4 serves, Calories 342 calories, FatContent 5 g, CarbohydrateContent 55 g

OVEN-BAKED COURGETTE, HAM AND PEA RISOTTO - HEALTHY FOO…

Oven-baked courgette, ham and pea risotto - Healthy Foo… image

1 Preheat oven to 180°C. Heat oil in a large heavy-based ovenproof pan over a high heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add garlic and lemon zest and cook fo....

Provided by Chrissy Freer

Total Time 30 minutes

Cook Time 0 minutes

Yield 4

Number Of Ingredients 25

Ingredients


2 teaspoons olive oil

1 onion, finely chopped

1 clove garlic, crushed

1 teaspoon finely grated zest of lemon

1 ¼ cups (250g) arborio rice

3 cups (750 ml) salt-reduced chicken stock

1 large courgette, trimmed, sliced

1 cup (130g) frozen green peas, thawed

4 slices lean leg ham, diced

⅓ cup (35g) finely grated parmesan

black pepper, to season


...

Steps:

1 Preheat oven to 180°C. Heat oil in a large heavy-based ovenproof pan over a high heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add garlic and lemon zest and cook for 30 seconds. Add rice. Stir to coat rice grains in oil.
2 Add stock and bring to the boil, stirring occasionally. Cover and place in oven for 18 minutes.
3 Add courgette, peas and ham, cover, and return to oven for a further 3 minutes or until courgette is bright green and tender.
4 Remove from oven, stir through parmesan and season with pepper.

Nutrition Facts : ServingSize 4 serves, Calories 342 calories, FatContent 5 g, CarbohydrateContent 55 g

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