Risotto with Mushrooms / Peas and Ham WW

Here is the recipe for mushroom risotto / peas and ham WW, a tasty light and creamy risotto without butter, easy and simple to easy to make for a complete and light meal.

Ingredients for 4 people: - 9 sp / person -

• 250 g of risotto rice


• 200 g mushrooms


• 1 shallot


• 100 g cubed chicken ham.


• 100 g of peas


• 1 tablespoon of olive oil


• 3 tablespoons tomato sauce


• 750 g of boiling water


• 1 vegetable cube broth


• 20 g grated Parmesan cheese


• salt pepper

Preparation:

Boil the water then add the cubed broth and stir.

Peel the shallot and chop it, then wash the mushrooms and slice them.

In a skillet, heat the olive oil and fry the shallot for 3 minutes.

Add the mushrooms and peas and let it come back for a few minutes.

Then add the rice and sweat for 2 minutes.

Add the tomato sauce, ham, salt and pepper then pour a ladle of hot broth and cook for about 18 minutes, adding each time a ladle as soon as the previous one has evaporated.

At the end of cooking, add the grated parmesan and stir.

Then serve your risotto immediately.