Name: Cheese, ham & pea risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp oil; 1 onion chopped; 2 garlic cloves finely chopped; 300g risotto rice; 1 ¼l chicken stock or vegetable stock; 150g frozen peas; 180g ham hock diced; 2 tsp English mustard; 3 tbsp mascarpone; 100g mature cheddar grated, plus extra to serve (optional); 70g bag pea shoots (optional)

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Cheese, ham & pea risotto

Cheese, ham & pea risotto

Katy Greenwood

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.5 out of 5.28 ratingsRate

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A simple and hearty weeknight risotto the whole family will love - the stock is added in one go and stirring kept to a minimum so you can multi-task

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp oil
1 onion

chopped
2 garlic cloves

finely chopped
300g risotto rice
1 ¼l chicken stock

or vegetable stock
150g frozen peas
180g ham hock

diced
2 tsp English mustard
3 tbsp mascarpone
100g mature cheddar

grated, plus extra to serve (optional)
70g bag pea shoots

(optional)

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Nutrition: per serving

kcal599
fat22g
saturates11g
carbs72g
sugars8g
fibre5g
protein25g
salt2.6g

Method

step 1

Heat the oil in a large flameproof casserole dish and cook the onion for 5 mins over a medium heat to soften. Stir in the garlic and the risotto rice, and cook for another 30 secs-1 min. Pour in the stock and bring to the boil, then cover and cook for about 15 mins on a medium heat, stirring every so often. The rice should be almost done.
step 2

Add the peas, ham, mustard and cheeses to the pan, and cook for another few mins until the rice is just right and the cheese melted. Season and serve topped with a handful of the pea shoots and a little extra cheese, if you like.

Recipe from Good Food magazine, November 2016

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A star rating of 4.5 out of 5.28 ratings

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