• 1 onion
  • 1 tbsp of olive oil
  • 1 1/2 mugfuls of risotto rice
  • 1 chicken stock cube
  • Pesto, to taste
  • 1 mugful of frozen peas
  • 200 g of ham, chopped


  • STEP 1
    Halve the onion and peel off and discard the papery brown skins. Then chop both onion halves as finely as you can and discard the rooty ends. Heat oil in a large saucepan over medium hob heat and add the onion. Fry for 10 minutes, stirring occasionally, until onion is translucent.
  • STEP 2
    Add the rice and give the mixture a good stir to prevent it from sticking.
  • STEP 3
    Crumble the stock cube into a standard-sized mug and fill it with boiling water from the kettle. Stir to dissolve the cube and pour it into the rice saucepan. Add three further mugfuls of boiling water.
  • STEP 4
    When the liquid in the saucepan starts to boil, turn down the heat to low and cook for 15-20 minutes, occasionally stirring well, until the rice absorbs the liquid. Add half a mugful more of boiling water if all the liquid has disappeared but the rice still isn't cooked, then cook it for a little longer. Repeat until rice is tender.
  • STEP 5
    Stir in the pesto (as much as you want), frozen peas and ham and continue cooking until the peas are hot. Check the seasoning and serve.

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