Pea and ham risotto

The secret to a great risotto (apart from the 20 minutes patience it takes to stir it) is the stock and using good quality rice such as Arborio or Carnaroli. If you don’t have any of those ingredients just make something else for supper! If you do, you’ll be rewarded with a delicious treat. Make sure you put your plates on to warm so they are just right before you are ready to serve as this doesn’t take long to make. This pea and ham risotto is quite possibly my favourite of all. I like it with a squeeze of lemon before serving, just to cut the richness.

pea and ham risotto

Serves 4

  • 400g risotto rice
  • 400g chopped cooked ham
  • 1 litre of ham stock
  • 50g frozen petits pois
  • 1 tablespoon of olive oil
  • 70g butter
  • 3 finely chopped shallots
  • 2 cloves of garlic, crushed to a paste
  • 2 sticks of celery, de-strung and finely chopped
  • 100ml Noilly Prat for preference or dry white wine
  • Maldon sea salt and pepper
  • 80g grated Parmesan cheese

To make…

  • Firstly, heat the stock but don’t let it boil.
  • Heat the oil in a sauté pan and sweat the shallots and celery for a few minutes until they are translucent and soft and then add the garlic paste.
  • Add the rice and coat it with the oil for 2 to 3 minutes.
  • Next, pour in the vermouth and keep stirring to cook off the alcohol whilst leaving the flavour. Add the first ladle of stock and keep stirring. As each measure is absorbed, add another and then another.
  • Keep stirring and keep the heat to medium. The liquid must be absorbed slowly or the outside will be soft and the inside will be too hard. A little ‘al dente’ bite is what you’re aiming for, not crunch. Keep adding stock until it’s gone – a little bite is what you’re aiming for but not a crunch. The risotto should be slightly liquid and silky not dry and stodgy. Taste for seasoning – you won’t need to add salt if the ham stock is salty.
  • When it’s ready, stir in the ham and peas to warm through and take it off the heat. Finally, stir in the Parmesan cheese and the butter.
  • Serve immediately on warmed plates and drizzle with a little olive oil and a squeeze of lemon.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on Twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?

About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Meat main courses, Recipes and tagged , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.