Risotto with Cooked Ham

(3 Ratings)
Recipe Yield: 4 Servings

Ingredients

  • 1 package (6.9 ounces) RICE-A-RONIĀ® Chicken Flavor
  • 2 tablespoons of margarine, butter or spread with no trans fat
  • 2-1/2 cups water
  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 2 cups chopped cooked ham
  • 1 cup celery slices
  • 1 cup mushroom slices
  • 1/2 chopped red bell pepper
  • 1/2 cup chopped onion
  • 1/2 cup frozen peas

Preparation Steps

  1. In a large skillet, combine rice-vermicelli mix and 2 tablespoons margarine. SauteĀ“ over medium heat until vermicelli is golden brown, stirring frequently.
  2. Slowly stir in 2 1/2 cups water and Special Seasonings; bring to a boil.
  3. Cover and reduce heat. Simmer 10 minutes. Add soup; blend well. Stir in ham, celery, mushrooms, bell pepper, onion and peas. Return to a simmer. Cover and simmer 10 minutes. Stir before serving.