Creamy Ham, Mushroom and Pea Risotto

    45 minutes

    Ok, it takes a bit of time to stir but this risotto is pure comfort food! Make an event of it by sharing the stirring while enjoying a good glass of wine. Use about a 2cm thick slab of ham so it cuts into cubes easily. This will make a hearty serving for two or a reasonable serving for three.

    5 people made this

    Serves: 3 

    • 50g butter
    • 1 medium brown onion, chopped
    • 210g arborio rice
    • 125g piece leg ham, diced
    • 150g chestnut or Swiss brown mushrooms, chopped
    • 125g frozen peas, thawed
    • 1.5 litres hot chicken stock
    • Parmesan cheese to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Melt the butter in a deep, wide based frying pan. Add the onions and stir for a minute or two.
    2. Add the rice and stir to ensure all the grains are coated (add a little more butter if needed).
    3. Add the mushrooms and ham and cook for 2 minutes.
    4. Add the stock a ladle at a time and keep stirring. When that has been absorbed, add another and carry on until when you try a grain of rice and it is no longer chalky. This may be around 20 minutes or so. Add the peas in the last 3 minutes or cooking time.
    5. Add the Parmesan to taste letting down the consistency with a little more stock, if necessary. You may have some stock left.
    6. Serve in warmed bowls and enjoy.


    Buy the best quality ham you can afford. I don’t regard this as a cheap meal but a indulgent one.

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