One-pot rice with parmesan
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.