Pea and Ham Risotto

Quick easy always a winner

Method

Fry the onion and garlic in the oil and butter then add in the rice, stir through for about a minute then add the white wine simmer till the rice just becomes translucent.

Now add in the chunky ham and cover with the chicken stock and let simmer till the stock is absorbed, you might need to keep adding the stock but don't stir the risotto too much as it will make the rice gluggy.

In the last few minutes add in the peas and stir through and cook for a further 3 mins. Serve with dried chili powder instead of cheese to keep things slightly healthy.

• Pea And Ham Risotto

This is a Version of this Recipe: Mushroom and pea risotto

DeeColeman