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Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto

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Everybody knows that in order to truly be healthy you need to eat a naturally healthy and balanced diet and get a proper workout regularly. However, we do not always have the time or the power that this type of lifestyle requires. At the conclusion of the day, the majority of us want to go home, not to the gym. We want a delicious, greasy burger, not an equally delightful salad (unless we’re vegetarians). The good news is that making healthy choices doesn’t have to be a pain. If you keep at it, you'll get all of the required exercise and healthy food. Here are some very simple ways to get healthy.

Climb stairs. Walk up the stairs to where you live or work instead of using the elevator. Obviously this isn’t as possible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. If you do work on a extremely high floor, why not get off the elevator a few floors early and walk the rest of the way? Lots of people opt for the easy elevator ride instead of making an efforts on the stairs. Even if you only have one flight to climb, climbing along it during the day is a great way to get extra exercise.

There are a lot of things that contribute to your getting healthy. Extensive gym visits and directly defined diets are not always the answer. It is the little things you choose day after day that really help you with weight loss and becoming healthy. Make shrewd choices every day is a great start. Getting as much physical exercise as possible is another factor. Remember: being healthy isn’t just about reducing your weight. You need your body to be powerful too.

We hope you got insight from reading it, now let's go back to use-up gammon, chestnut mushroom & mascarpone risotto recipe. You can have use-up gammon, chestnut mushroom & mascarpone risotto using 16 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:

Use 1 tbsp of cold-pressed rapeseed oil.
You need 1 of onion, finely chopped.
Prepare 1 of red onion, finely chopped.
Take 150 g of chestnut mushrooms, sliced.
Provide 3 cloves of garlic, finely chopped.
Use 1 of red pepper, deseeded and in short, thin slices.
Provide 300 g of arborio rice.
You need 250 ml of dry white wine.
You need 1 l of chicken stock (I used 2 Knorr stock pots).
Prepare 300 g of cooked gammon, in small chunks.
Provide 2 tbsp of Dijon mustard.
You need 75 g of mascarpone.
Prepare 75 g of Parmesan cheese, grated.
Take of Salt.
You need of Ground black pepper.
You need of Fresh parsley leaves, chopped.

Steps to make Use-up Gammon, Chestnut Mushroom & Mascarpone Risotto:

Heat oil in a large frying or sauté pan and gently fry the onions on a medium-high heat for 4 minutes, stirring only to avoid sticking..
Add the mushrooms, garlic and pepper and fry for a further 2 minutes, stirring occasionally..
Stir in the rice and cook for a further minute. Then increase the heat to high..
Add the wine, allow a couple of minutes for the alcohol to mostly evaporate and then add the stock, a little (say 100 ml at a time) at a time, constantly stirring, and wait for that to be absorbed before adding more, stirring continuously. It should basically be at the boil/fast simmer and if the liquid is added judiciously it should take around 15 minutes, by which time the rice should be almost cooked. Do add a little more liquid if it looks like going dry - but only add a little at a time..
Add the ham, mustard, mascarpone and Parmesan. Continue cooking, thoroughly and continuously but gently stirring, for just a few more minutes until the rice is properly cooked. Season to taste..
Serve immediately onto warmed plates or bowls and garnish with the parsley..

This juicy chestnut mushroom bourguignon in a rich red wine gravy is a hearty vegan comfort food supper with mash and green beans. Juicy chestnut mushrooms cooked in a rich and glossy red wine gravy… this is a warm, comforting dinner which has the added bonus of leaving two thirds of a. A cousin of the slimy Nameko (Pholiota nameko) this wonderful clustering The entire mushroom is edible with the exception of the very bottom of the cluster where it attaches, which is a little tough. Pick these young for the most tender texture before they stop growing. The portobello mushroom is a chestnut mushroom that has been allowed to grow to full maturity.

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