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.
G.G.
3 people made this
Ingredients
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
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Melt the butter in a deep, wide based frying pan. Add the onions and stir for a minute or two.
- Add the rice and stir to ensure all the grains are coated (add a little more butter if needed).
- Add the mushrooms and ham and cook for 2 minutes.
- 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.
- Add the Parmesan to taste letting down the consistency with a little more stock, if necessary. You may have some stock left.
- Serve in warmed bowls and enjoy.
Tip
Buy the best quality ham you can afford. I don’t regard this as a cheap meal but a indulgent one.
