Ham and pea risotto

Name: Ham and pea risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1000 ml Ham stock (homemade), diluted with water if salty; 30 g Butter; 15 ml Olive oil; 1 Onions, finely chopped; 0.1 Garlic, crushed; 320 g Arborio rice; 250 g Leftover cooked gammon (homemade), cut into small chunks; 250 g Frozen peas; 50 g Parmesan, grated; 0.5 Lemons, zested and juiced; 10 g Fresh parsley, chopped; 1 g Black pepper

A creamy, comforting risotto made with the ham stock and leftover gammon from the slow cooker, with sweet peas and a squeeze of lemon. Thrifty, quick and loved by children.

Ingredients

1000 ml Ham stock (homemade), diluted with water if salty
30 g Butter
15 ml Olive oil
1 Onions, finely chopped
0.1 Garlic, crushed
320 g Arborio rice
250 g Leftover cooked gammon (homemade), cut into small chunks
250 g Frozen peas
50 g Parmesan, grated
0.5 Lemons, zested and juiced
10 g Fresh parsley, chopped
1 g Black pepper

Method

Warm the stock in a pan with 200ml water and keep it at a gentle simmer.
Melt half the butter with the oil in a wide pan and cook the onion for 6 minutes until soft, then add the garlic.
Stir in the rice for 2 minutes until the grains turn slightly see-through at the edges.
Add the hot stock a ladle at a time, stirring often and waiting until each is almost absorbed, for about 18 minutes until the rice is just tender.
Stir in the ham and peas for the last 4 minutes.
Off the heat, beat in the rest of the butter, the Parmesan, lemon zest and juice. Season with pepper (no salt needed), cover and rest for 2 minutes, then scatter with parsley.