This Italian style pea and ham risotto is a simple, satisfying winter comfort warmer. Serve hot with grated cheese and crusty bread on side.
2 people made this
60g (2 1/4 oz) butter
1 medium onion, finely chopped
250g (9 oz) risotto rice
150ml (5 fl oz) dry white wine
1.2L (2 pt) hot chicken stock
225g (8 oz) frozen peas, defrosted
110g (4 oz) cooked ham, cubed
salt and freshly ground black pepper, to taste
grated Parmesan cheese, to taste
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Method Prep:10min › Cook:30min › Ready in:40min
Melt 50g of the butter in a large frying pan. Add the onion and cook on a gentle heat, stirring frequently for 3 minutes until softened. Add the rice to onion mixture and stir for 2 minutes or so until the rice begins to pop.
Add the wine and continue stirring until almost absorbed. Add a little stock, stirring until the stock is absorbed then add a little more and repeat the process. Stir often to ensure that the rice does not stick, always allowing the rice to absorb the stock before adding more.
After 17 to 20 minutes add the peas and increase the heat to high. Bring to the boil, stirring constantly then return to a low heat.
After 20 to 25 minutes the rice should be moist and creamy but still with a slight bite.
Add the ham, remaining butter and season to taste. Stir until the butter is melted and the ham is heated through. Sprinkle with Parmesan cheese and serve immediately.