Pea Risotto with Crispy Ham – Creamy, green pea risotto topped with crispy Parma ham. I enjoy eating my recipes as much as I enjoy cooking and creating them, but I especially enjoyed this risotto recipe for it’s simplicity and amazing flavour. The fresh pea flavour from the risotto, with richness from white wine and Parmesan and topped with salty ham just made for the most perfect combination. I hope you enjoy it as much as I did! Risotto is something I need to make more of, although I do also love my other risotto recipe for Butternut Squash Risotto with Parmesan Chicken. Let me know if you try this recipe out or any of my other Recipes over on Instagram (@documenting_my_dinner)
Recipe for Pea Risotto with Crispy Ham
Serves 2
Difficulty Level: Home Cook
Ingredients:30g butter
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 200g risotto rice
- 2 glasses white wine
- Approx 600ml hot stock (ham, chicken or vegetable)
- 200g frozen peas
- 60g Parmesan
- Salt and pepper
- 4 slices Parma ham
Method.
- Melt the butter in a large frying pan. Add the shallots and garlic, and fry over a medium heat for at least 5 minutes, until soft but not coloured.
- Add the risotto rice and stir to coat in the buttery shallots and garlic, for a minute.
- Add the white wine and simmer to reduce until completely absorbed.
- Turn up the heat to high. Gradually add the stock, around 100ml at a time and continue to stir with each addition until fully absorbed. Don’t be tempted to add more stock until it is fully absorbed, or your risotto will have too much liquid. The stirring is important- it releases the starch from the rice which gives risotto the creamy texture it is known for.
- The risotto should cook in around 15-20 minutes.
- Meanwhile, add a couple tablespoons of boiling water to the peas in a blender and blend to a purée. I used a nutri bullet.
- Taste the risotto all the time. When it is just minutes from being ready to your taste, stir in the pea purée (even if there is stock leftover – this can be discarded) Cook for a further couple of minutes, until just cooked.
- Stir in the grated parmesan, check the seasoning bad season with black pepper and a little salt if needed.
- Fry the Parma ham slices in a dry pan over a high heat until crisp and golden- they will crisp up even more when drained on kitchen paper. Serve your Pea Risotto with Crispy Ham on top, in bowls.
