Ingredients 3 medium onions, sliced 100g (4oz) butter 350g (12oz) risotto rice 1.

2 litres (2 pints) hot chicken stock 150ml (1/4 pint) dry white wine 1 tbs Schwartz Perfect Shake Garlic Italian Herb & Spice Blend 2 tsp Schwartz Basil 1 tbs olive oil 1 courgette, diagonally sliced 1 carrot, sliced 100g (4oz) button mushrooms, sliced 175g (6oz) lean ham, torn into chunks Schwartz Sea Salt and Black Pepper to season Method STEP 1Fry the onions in the butter for 2 minutes. Add the rice and toss well. Gr adually add the stock, allowing it to be absorbed into the rice before adding mo re. Add the wine, Perfect Shake Garlic Italian Special Blend and Basil. Simmer o ver a low heat. STEP 2Meanwhile, heat the oil in a large frying pan. Fry the courgettes, carrots , mushrooms and ham for 5 minutes. Fold into the risotto and simmer for 2 minute s. Serve