Ham and Spinach Risotto
|Bell pepper||1 Large (Red Or Yellow)|
|Cooked ham||1⁄2 Pound, diced|
|Rice||1 Cup (16 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Ground black pepper||1⁄2 Teaspoon|
|Frozen spinach||10 Ounce, drained (1 Package)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
Coarsely chop onion and bell pepper with Food Chopper.
Set aside separately.
In 10-inch Generation II Frying Pan, cook ham over medium-high heat 3 minutes.
Add onion and cook until onion is soft, about 5 minutes.
Add bell pepper and rice.
Cook, stirring, until rice is coated with fat, about 1 minute.
Add chicken broth and black pepper.
Bring to a boil over medium-high heat.
Reduce heat to low, cover and simmer 20 minutes.
Add spinach, stirring until evenly distributed.
Cover and cook 5 more minutes.
Stir in cheese and serve.