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How To Cook Ham and Spinach Orzo ‘Risotto’

How To Cook Ham and Spinach Orzo ‘Risotto’

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

An indulgent way of using up any leftover Christmas ham.


  1. In a heavy based pan soften the onion and garlic in the butter over a gentle heat for 8 to 10 minutes.
  2. Add the orzo with a pinch of salt and stir. Once nicely coated, pour over the hot stock and bring to a simmer stirring occasionally.
  3. Cook for 5 minutes, add crème fraiche, lemon zest and season with nutmeg and pepper. Once the orzo is just cooked, fold through the shredded ham, spinach and Grana Padano.

Serving suggestion:

  • Serve straight away with a salad of rocket tossed with aged balsamic.

  • The Ingredients
  • • 10g unsalted butter
  • • 200g orzo pasta
  • • 150g shredded ham
  • • 1 large onion finely diced
  • • 2 cloves garlic crushed
  • • 600ml light ham or chicken broth (hot)
  • • 2 tbls. Crème fraiche
  • • 1 pack washed baby spinach leaves, blanched in boiling salted water then refreshed & excess moisture squeezed out
  • • Pinch ground nutmeg
  • • Sea salt & ground white pepper
  • • Zest of a unwaxed lemon
  • • 75g Grana Padano

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