Carbonara Risotto

4 Servings

300 g Arborio rice
200 g gammon visible fat removed and cut into small pieces
200 g mushrooms sliced
90 g extra light cream cheese like Philadelphia Lightest
1 large onion peeled and finely chopped
2 garlic cloves peeled and crushed
30 g Parmesan cheese finely grated
1.4 L stock made up of 1 chicken and 1 vegetable stock cube and 1.4L of boiling water
2 tbsp white wine vinegar
low calorie cooking spray
salt and pepper to taste

Spray a large frying pan with low calorie cooking spray and place over a medium heat. Add the gammon pieces, onion and garlic and cook for 5 minutes until the onion begins to soften and the gammon is seared.
Add the rice and cook for a further 3 minutes.
Begin to ladle in the stock. Add two ladles and stir well. Once the liquid has absorbed add more and repeat. It will take around 30 minutes to add all the stock.
While the risotto is cooking, take a separate frying pan and spray with low calorie cooking spray. Cook the mushrooms for 5 minutes until they have some colour and set aside.
When you get to the last few ladles of stock add in the mushrooms, white wine vinegar and Parmesan. Keep stirring well.
At the end add in the cream cheese and stir a few more times over the heat so it combines well. Season with salt and pepper to taste and serve.

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