Oven-baked zucchini, ham and pea risotto

Rating:

Average: 5 (1 vote)

Serves: 4
Time to make: 30 mins
Total cost: $11.20 / $2.80 per serve
(at time of publication)

Low fat Low kilojoule High protein

Ingredients
Nutrition info.

Full ingredients list:

2 teaspoons olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 teaspoon finely grated lemon zest
1 1/4 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
1/3 cup (35g) finely grated parmesan
black pepper, to season

Nutritional information (per serve)

Kilojoules:

1,430kJ

Calories:

342cal

Protein:

16g

Total fat:

Saturated fat:

Carbohydrates:

55g

Sugars:

Dietary fibre:

Sodium:

810mg

Calcium:

120mg

Iron:

2mg

Instructions

Instructions and steps:

Step 1 Preheat oven to 180Â°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.

Step 2 Add stock and bring to the boil, stirring occasionally. Cover and place in oven for 18 minutes.

Step 3 Add courgette, peas and ham, cover, and return to oven for a further 3 minutes or until courgette is bright green and tender.

Step 4 Remove from oven, stir through parmesan and season with pepper.