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Corn & Ham Risotto

This corn and ham risotto is a delicious way to use up that leftover Christmas ham! This recipe calls for dry white wine, so we recommend WMS Albariño/Pinot Gris, Braganini Reserve Gruner Veltliner, or Coastline White!


  • 2 tbsp extra-virgin olive oil
  • 1 large shallot, chopped
  • 2 garlic cloves, minced
  • 1 1/2 cup arborio rice
  • 3/4 cup dry white wine
  • 4 cups chicken stock
  • 1 15 oz can of corn
  • 8 oz cubed ham
  • 4 oz cheddar cheese
  • 1/4 cup chives, thinly sliced


  1. Heat oil in a large saucepan over medium heat. Add shallot and garlic and cook, stirring occasionally, until softened, 1 to 2 minutes. Add rice and cook, stirring, until opaque, 2 to 4 minutes. Add wine and cook, stirring occasionally, until liquid is absorbed, 1 to 2 minutes. Season with salt and pepper.
  2. Add 1 cup stock and cook, stirring until absorbed, 5 to 6 minutes. Repeat 3 more times. Stir in corn and ham and cook until warmed through, 1 to 2 minutes. Remove from heat and stir in cheese and chives. Season with salt and pepper.
  3. Serve immediately and top with additional chives.

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