Another day, another ham recipe! Leftover ham risotto transforms a cheap ingredient into a gourmet meal!
I love utilizing leftovers, and I LOVE making (and eating) risotto! I feel it is quite appropriate to make a leftover ham risotto seeing as I have made everything else possible with leftover ham (okay, not everything, but these ham recipes seem never-ending!)
When this idea first came to mind, I was a little skeptical. Ham is a salty meat, and pairing it with a risotto is just asking for overkill seeing as Parmesan cheese makes risotto what it is: creamy and salty! I had some leftover homemade ham stock and thought, let’s do this! Worse came to worse I would have to stretch the meal out and pair it with something to counter-balance the saltiness, but in the end it turned out perfectly! It was tough because my husband was in a game and could not come up and try the risotto as it cooked. Let’s be honest, I totally would have blamed him had this dish turned out too salty 😉 Just avoid adding additional salt until the very end when you actually try this leftover ham risotto!
PS: Leftover carrots and corn would be perfect here. I had leftover corn, but someone (not pointing fingers at my daughter at all!) ate all the leftover carrots so I just cooked up some with this meal. If using leftover carrots, you can add them in at the same time as the corn as opposed to having to cook them from the beginning.
Using leftovers will cut back on time and effort in this risotto! But the texture is all based on how much broth you end up using.
15 minPrep Time
40 minCook Time
55 minTotal Time
- 4 cups chicken or ham broth (I used homemade!) simmering gently on stove top.
- 1 tbsp. butter
- 1 large carrot, diced (or leftovers)
- 1 celery stalk, diced
- 1 cup leftover corn (or use frozen!)
- 1 cup arborio rice
- 1/4 cup white wine (can omit and use more broth)
- 2 cups leftover ham, cubed
- 1/2 cup Parmesan cheese, grated
- Salt and pepper
- Set a large frying or saute pan over medium-high heat. Add the butter. When melted and bubbling, stir in the carrots and celery. Cook for 8-10 minutes, stirring frequently, until softened.
- Add rice. Cook for a few minutes and stir in white wine. Cook for a few minutes, or until the wine has cooked away. Stir in one ladle of broth at a time, making sure to mix constantly. Add in another ladle of broth when almost all the other broth has dissipated. As you do this, each ladle will take longer and longer to cook in.
- Stir in ham, carrots (if using leftovers), and corn. Season with black pepper. You may not need all the broth: just keep adding until rice has a softened, but chewiness about it. Lower heat and stir in Parmesan cheese.
- Serve immediately!
I hope the instructions are clear enough! I have made risotto so many times now I can do it with my eyes closed 🙂 You may need more or less broth depending on how you cook it (it is not as hard as you think! Once you make it a couple of times you will know exactly how the texture should be.) Leftover ham risotto is not for everyone, but come on, isn’t it neat to transform a cheap ingredient and turn it into a gourmet meal?! Whenever I think of risotto, I think of expensive restaurants… May just be me, but hey, I would have no issue eating a risotto every day!