Ham and Pea Risotto

Ingredients

• arborio risotto rice (dry) — 300g
• cooked ham, diced — 200g
• frozen peas — 200g
• chicken stock — 1 litre
• unsalted butter — 40g
• parmesan cheese (grated) — 50g
• white onion, finely chopped — 1
• garlic cloves, minced — 2
• dry white wine — 100ml

Method

1. 1

   Heat the chicken stock in a small saucepan and keep it at a gentle simmer.

2. 2

   Melt half the butter in the large heavy-based saucepan over medium heat and sauté the onion until translucent.

3. 3

   Add the garlic and arborio rice, stirring for 2 minutes until the edges of the rice grains become translucent.

4. 4

   Pour in the white wine and stir until fully absorbed by the rice.

5. 5

   Add the warm stock one ladle at a time, stirring constantly and allowing each ladle to be absorbed before adding the next; continue this until the rice is al dente.

6. 6

   Stir in the diced ham and frozen peas during the last 3 minutes of cooking.

7. 7

   Remove from heat, then stir in the remaining butter and grated parmesan to create a creamy finish.

8. 8

   Season to taste and serve immediately in warmed bowls.