One-pot rice with parmesan

Prep 0 h : 20 m
Cook 0 h : 30 m


  • 2 tbsp olive oil

    40g butter, diced

    1 onion, finely diced

    1 garlic clove, finely chopped

    100g turkey ham, diced

    220g carnaroli rice

    100ml non-alcoholic white wine

    1 litre hot chicken stock

    200g frozen peas, thawed

    40g finely grated parmesan, plus extra to serve

    Coarsely chopped flat-leaf parsley, to serve


  • Heat oil and half the butter in a saucepan over medium-high heat, add onion, garlic and turkey ham and sauté until tender, 4-5 mins.

    Stir in rice until coated and lightly toasted, 1-2 mins, then add non alcoholic white wine and simmer until evaporated.

    Add hot stock, season to taste, bring to the boil and cook, stirring occasionally, until rice is al dente, 15-20 mins.

    Stir in peas, parmesan and remaining butter in the last minute of cooking and serve hot scattered with parmesan and parsley.