"Tasty and filling, this dish
is just full of zing!."

Serves four people

1 medium onion, finely chopped
1 clove of garlic, finely chopped
2 tbsps extra virgin olive oil*
400g carnaroli rice*
150g Parma ham
1 lemon
approx 2 litres vegetable stock
60g Grated Parmesan cheese*
40g butter
2 tsps flat leaf parsley, finely chopped
salt & pepper


The products marked with * are available from our online deli. Just click on the link for more details.


1) Bring the stock to the boil in a large saucepan

2) Cut the Parma ham into small pieces. Peel the zest from the lemon and finely chop it. Squeeze the juice from the lemon and leave to one side

3) Heat the olive oil in another saucepan, add the chopped onion and garlic and cook over a gentle heat for a couple of minutes, or until the onion is soft.

4) Add the rice to the pan and stir well until all the grains of rice are coated in fat. Stir in the Parma ham.

5) Start adding the stock to the rice a ladleful or two at a time, stirring the rice until it has absorbed the liquid before adding any more. The risotto should take about 17-20 minutes to cook completely.

6) Five minutes before the end of cooking time, add the lemon zest, lemon juice and parsley to the risotto. The risotto is ready when the rice is soft, but still al dente. Stir in the Parmesan cheese and the butter. Check the seasoning and add salt and pepper if necessary.

7) Serve immediately