| Preparation time 30 minutes. (equal to the time needed to cook oven chips)
1 large onion chopped
75g (3oz) butter
350g (12oz) easy cook rice
75g (3oz) parmesan cheese, grated
125g (4oz) lean ham, sliced
2 large peppers, halved and deseeded
Oven temp. Gas Mark 5 - 190°C - 375°F
Cook the onion in half the butter. Add the rice until all the grains are coated with butter. Add water to cover the riceand cook until it has been absorbed. Then add more water and continue doing this until the rice is cooked through. Add the rest of the butter and 65g (21/2oz) of cheese. Cut the ham into 2 - 3 cm (1 inch) longstrips and mix it in. Preheat the oven.
Simmer the peppers in salted water for about 8 mins until tender but still slightly crisp. Drain them, and cut them into strips. On a flat dish alternate rows of the peppers with rows of the risotto. Sprinkle with the rest of the parmesan and brown in the oven. |
