Ham and Pea Risotto
One of my favourite ways to enjoy leftover Christmas ham is in this Pea Risotto, this recipe is a baked risotto loaded with sweet peas and succulent savoury ham.
Why This Recipe Works
- An oven-baked risotto, no stirring or standing at the stove-top
- A delicious way to use up leftover ham when you just can't face another ham sandwich.
- Loaded with peas both pureed and whole
Ingredients you will need
- olive oil
- onion
- garlic
- arborio rice
- thyme
- chicken or vegetable stock
- diced ham
- frozen peas
- parmesan cheese
Ingredient Notes and Substitutes
- Olive oil: This can be substituted for butter
- Onion: this can be substituted for shallots or finely sliced leeks.
- Ham: if you don't have leftover ham you can use bacon, sausage or chorizo.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Ham and Pea Risotto recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Preparation:
Heat the chicken stock. This can be done on the stovetop or in a microwave. You want the stock to be hot but not quite boiling
Blend one cup of the frozen peas with one cup of the stock to make a pea puree. (if you are using a bullet type non vented blender then you should do this with cold stock)
Finely dice the onion
Cube the ham
Heat the oven to 180 degrees Celsius or 350 Fahrenheit
Step one: Use a large oven proof dish or pan that has a lid. Start by heating the oil on the stove top
Step two: Add finely onion, garlic and ham, and sauté until the vegetables are softened and fragrant and the ham is caramelised.
Step three: Add the arborio rice and thyme, and cook for 1-2 minutes, stirring so that the rice does not catch on the bottom of the dish.
Step four Add the pea purée and stock you heated earlier and bring to a boil.
Step five: Cover with a lid and bake in an oven at 180 degrees Celsius or 350 Fahrenheit for 20 mins.
Step six: Stir in remaining frozen peas and parmesan cheese, then return the risotto to the oven for 5 mins with the lid on.
Season with salt and pepper to taste
Enjoy!
Top Tips
Here is how you can make this Ham and Pea Risotto perfectly every time!
- The secret to a baked risotto is about the ratio of rice to liquid. For every 250 grams of arborio rice, you need 750 mls of liquid.
Ham and Pea Risotto
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Equipment
- Large oven proof saucepan with lid.
Ingredients
- 2 tablespoon olive oil
- 150 g onion
- 1-2 cloves garlic
- 250 g arborio rice approx. 1.25 cups
- thyme 2 x 10cm stalks, or 1tsp dried thyme.
- 750 ml chicken or vegetable stock
- 300 g diced ham
- 250 g frozen peas 2 cups
- 50g parmesan cheese
Instructions
Prep
- Heat the chicken stock. This can be done on the stove top or in a microwave. You want the stock to be hot but not quite boiling.
- Blend one cup of the frozen peas with one cup of the stock to make a pea puree. (if you are using a bullet type non vented blender then you should do this with cold stock)
- Finely dice the onion
- Cube the ham
- Heat the oven to 180 degrees celsius or 350 Fahrenheit
Cook
- Use a large oven proof dish that has a lid. Start by heating the oil on the stove top.
- Add finely onion, garlic and ham, and sauté until the vegetables are softened and fragrant and the ham is caramelised.
- Add the arborio rice and thyme, and cook for 1-2 minutes, stirring so that the rice does not catch on the bottom of the dish.
- Add the pea purée and stock you heated earlier and bring to a boil.
- Cover with a lid and bake in an oven at 180 degrees Celsius or 350 Fahrenheit for 20 mins.
- Stir in remaining frozen peas and parmesan cheese, then return the risotto to the oven for 5 mins with the lid on.
- Enjoy!
Notes
- The secret to a baked risotto is about the ratio of rice to liquid. For every 250 grams of arborio rice, you need 750 mls of liquid.
- Olive oil: This can be substituted for butter
- Onion: this can be substituted for shallots or finely sliced leeks.
- Ham: if you don't have leftover ham you can use bacon, sausage or chorizo
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