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Nutrition per serving

kcal
588
29% RDI
carbs
77.9 g
26% RDI
sugars
5.1 g
6% RDI
fats
20.5 g
32% RDI
saturates
5.3 g
27% RDI
proteins
21 g
46% RDI
fibers
5.1 g
20% RDI
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Smoked Ham and Peas Risotto Preview
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30m
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This creamy risotto with peas, smoked ham and parmesan cheese is a true Italian classic and it's the perfect dish to serve for a smart dinner with friends or a loved one. It is a quick and easy recipe that requires few ingredients. It's essential that you used the arborio rice, which is a short grain rice specific for risotto dishes.

The secret to this recipe is all about the timing, adding the stock gradually to cook the rice to perfection. Taste the rice near the end of the cooking time to ensure that the grains are tender but firm to bite. The risotto has to be really creamy, so ensure you have stirred in plenty of parmesan before serving.

Ingredients


ALLERGY ADVICE: For allergens, see ingredients in bold

NameQuantity
Prosciutto60 g
Extra Virgin Olive Oil2 tbsp
Onion40 g
Peas120 g
Arborio Rice180 g
White Wine60 mL
Vegetable Stock1.5 L
Salt to taste
Black Pepper to taste
Grated Parmesan3 tbsp

Ingredients


ALLERGY ADVICE: For allergens, see ingredients in bold

NameQuantity
Prosciutto60 g
Extra Virgin Olive Oil2 tbsp
Onion40 g
Peas120 g
Arborio Rice180 g
White Wine60 mL
Vegetable Stock1.5 L
Salt to taste
Black Pepper to taste
Grated Parmesan3 tbsp
step 1
mark as done

Cut the smoked ham slices into small strips and transfer them to a pan. Fry on high heat for 5 minutes or until the ham strips are crispy. Next set them aside in a small bowl.

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step 2
mark as done

In the same pan heat the oil and add finely chopped onions. Fry for 3 minutes or until the onion looks transparent. Then, stir in the peas and cook for 8 minutes. Avoid cooking the peas for too long as they will keep cooking with the rice in the next steps.

In the meantime, heat the stock in a saucepan and keep it simmering on medium heat. Add the rice to the pan with the peas, stir well and let it toast for a couple of minutes. Next, add the wine and let evaporate for 1 to 2 minutes.

Step Image
step 3
mark as done

Add a ladle of vegetable stock enough to cover the rice and peas and cook on medium heat until the rice has absorbed all the liquid. Once dry, add another ladle of stock and repeat until the rice is thoroughly cooked. It should take 10 to 12 minutes.

After that remove the pan from the heat, season to taste with salt and pepper, add the grated parmesan and the crispy ham that you set aside. Stir vigorously until the cheese melts and the rice becomes creamy. Serve immediately with parmesan shavings.

Enjoy!

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