Pea & Ham Risotto
- 1 tablespoon olive oil
- One celery stock, chopped
- 2 tablespoons chopped Italian parsley
- 1 cup sliced ham, chopped
- 1 1/2 cup peas
- 3 cups chicken stock
- 2 tablespoons butter
- 1 onion, chopped
- 2 cups risotto rice
- 1/2 cup grated Parmesan cheese
Heat the oil in a frying pan, add the celery and parsley. Cook over medium heat for a 3 minutes. Add the ham and stir for 1 minute. Add the peas and 3 tablespoons of water and bring to a boil, reduce the heat and simmer until almost all of the liquid has evaporated. Set aside.
Put the stock and 3 cups of water in a sauce pan and keep it at simmering point.
In a saucepan, put the butter, and onion, stir until softened. Add the rice and stir well. Pour 3 tablespoons of water, and 1/2 cup of the stock to the rice mixture.
Add 1/2 cup of the simmering stock to rice mixture. Stir over low heat until the stock has been absorbed. Repeat until all of the stock has been added and the rice is creamy and tender.
Add the pea mixture and parmesan. Serve with a little extra Parmesan on top. Enjoy!