Mushroom and Ham Risotto

I love risotto.  It’s just so full of “creamy” delicious rice!  Some argue that is is hard to make and requires a lot of time and effort.  It definitely takes a lot of effort, but is well worth it.


This recipe is also a great way to use up that leftover Thanksgiving ham!  I realize that most people eat turkey for Thanksgiving.  However, Mike loves ham and is not as big of a fan of turkey.  I don’t really like turkey, so we “compromised” and had ham on Thanksgiving.

Mushroom and Ham Risotto
Prep time
Cook time
Total time
Serves: 4
  • 4½ cups chicken broth
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 8 ounces mushrooms, diced
  • 1 cup uncooked Arborio rice
  • 3 ounces diced cooked ham (about ¾ cup)
  • ½ cup freshly grated Parmesan cheese
  • ⅛ teaspoon black pepper
  1. In a large stockpot, bring the chicken broth to a boil. Then reduce the heat to medium, so that the broth is warm but not boiling.
  2. In a Dutch oven, heat the oil over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the mushrooms and cook until the mushrooms are softened, about 5 minutes. Add the rice and cook for about a minute.
  3. Ladle a spoonful of chicken broth into the rice mixture and stir to combine. Once most of the liquid has been cooked off, add more chicken broth, roughly a ladleful at a time, until the rice is cooked, about 20 minutes. Constantly stir the rice during this process.
  4. Stir in the ham and cook until ham is heated through, about 3 minutes. Stir in parmesan cheese and black pepper.
  5. Serve hot.

Adapted from Mel’s Kitchen

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