Heat the oil in a saucepan and fry the onion over a medium heat until soft.Stir in the rice and cook for 1 minute,then add the stock.
Bring to the boil,then reduce the heat and simmer for 25 minutes until the rice is almost tender,stirring occasionally. Stir the vegetables and ham into the pan.
Cover and continue to cook for a further 5 to 10 minutes until the rice is creamy and tender.Add a little more stock if required. Remove from the heat and crumble cheddar cheese into small pieces and stir into the rice until the cheese begins to melt.
Serve the risotto with grated cheese for sprinkling on top.
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