Ham and Zucchini Risotto

Ingredients - serves 6 - 5.5 points per serve

• cooking spray
• 1 leek (white part only), sliced
• 1 teaspoons garlic, minced
• 2 celery sticks, sliced
• 200 grams Weight Watchers ham, chopped
• 400g arborio rice
• 4 cups water
• 4 teaspoons chicken stock powder
• 375ml nestle carnation light evaporated milk
• 3 small zucchini, sliced
• 200g frozen peas
• 2 tablespoons fresh parsley, chopped
• 1/3 cup parmesan cheese, grated
• freshly ground black pepper

Method

• Spray a non-stick saucepan with oil and cook leek, garlic, celery and ham over medium heat for 3-5 minutes or until leek is soft.

• Add rice and cook, stirring, for 1 minute or until rice is coated.Add stock powder, water and milk and bring to the boil. Simmer, stirring occasionally, for 20 minutes or until the rice is soft.

• Add zucchini and peas and cook for a further 5 minutes. Remove from heat and stir through parsley, cheese and pepper. Serve.