Easy Risotto with Ham and Corn

Easy Risotto with Ham and Corn
Servings: 8 Prep 10 mins Cook 30 mins


  • 2 tablespoons olive oil
  • 1 medium-size onion, chopped
  • 2 cloves garlic, chopped
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 3 cans (14-1/2 ounces each) chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 bag (16 ounces) frozen corn, thawed
  • 1 ham steak (about 1 pound), cut into 1/2-inch cubes
  • 1/4 pound Fontina cheese, shredded
  • 2 tablespoons chopped fresh parsley

Make It

1. Heat oil in 8-quart pot. Add onion and garlic; cook, stirring occasionally, over medium heat for 5 to 7 minutes or until the onion is softened.

2. Stir in rice; cook 2 minutes.

3. Add wine; cook 1 minute. Add broth. Bring to boiling. Cover; reduce heat to low; cook 20 minutes.

4. Stir in salt, cayenne, corn, ham and cheese. Cook over low heat, stirring occasionally, for 2 minutes. Garnish with parsley and serve.

Pressure-Cooker Variation:

5. 1. Read cooker manufacturers directions before beginning.

6. 2. Heat oil in cooker without top over medium heat. Add onion and garlic; cook 6 minutes. Add rice and wine; cook as in Steps 2, 3 above.

7. 3. Add broth. Place lid on top of pot; lock. Place on medium-high heat. Once cooker has reached pressure, lower heat and begin timing; cook 7 minutes. Remove from heat; release pressure. Cool pot; remove lid. Add salt, cayenne, corn, ham and cheese. Let stand, stirring, to heat through, 2 minutes. Garnish with parsley.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 378, Fat, total (g): 13, chol. (mg): 42, sat. fat (g): 5, carb. (g): 46, fiber (g): 2, pro. (g): 19, sodium (mg): 1467, Percent Daily Values are based on a 2,000 calorie diet.