Ham, mushroom and pea risotto

    Ok, it takes a bit of time to stir but this risotto is pure comfort food! Make an event of it by sharing the stirring while enjoying a good glass of wine. Note, when I say thick ham I mean ‘thick’ ham, about 2cm thick. This will make a hearty serving for two or a reasonable serving for three.

    Derbyshire, England, UK
    20 people made this


    • 3 ounces of butter
    • 1 medium onion, chopped
    • 210g risotto rice
    • 6 ounces very thick cut boiled ham cubed
    • Half a punnet of chestnut mushrooms, thickly cubed
    • 4 ounces good quality frozen peas left to sit in some boiling water to take the chill off
    • 1 1/2 litres hot chicken stock (keep it on low heat to ensure it doesn’t go cold)
    • Parmesan cheese to taste


    1. Melt the butter in a wide based pan.
    2. Add the onions and stir for a minute or two.
    3. Add the rice and stir to ensure all the grains are coated ( add a little more butter if needed).
    4. Add the mushrooms and stir through.
    5. Add the stock a ladle at a time and keep stirring. When that has been absorbed, add another and carry on until when you try a grain of rice and it is no longer chalky. This may be around 20 minutes or so.
    6. When you are happy with your rice, drain and add the peas and let them heat through.
    7. Add the Parmesan to taste letting down the consistency with a little more stock as will thicken. You may have some stock left.
    8. Serve in warmed bowls and enjoy.


    Buy the best quality ham you can afford. I don’t regard this as a cheap meal but a indulgent one.

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