Ham Pea and Parmesan Risotto
Creamy, comforting, and packed with flavor, this Ham Pea and Parmesan Risotto is the perfect way to elevate weeknight dinners or impress guests with minimal effort. Featuring al dente arborio rice simmered to creamy perfection with dry white wine and savory chicken or vegetable stock, this classic risotto gets a hearty twist with tender diced ham and sweet bursts of peas. A rich blend of grated Parmesan and a touch of butter ensures every bite is irresistibly silky, while optional heavy cream adds a luxurious finish. With just 40 minutes from prep to table, this one-pan recipe is a time-saving triumph. Garnish with fresh parsley for a pop of color and serve it as a cozy main dish or a stunning side at your next dinner gathering.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cup dry white wine
- 4 cups chicken or vegetable stock, warmed
- 1 cup diced cooked ham
- 1 cup frozen peas, thawed
- 0.75 cup grated Parmesan cheese
- 2 tablespoons heavy cream (optional)
- 2 tablespoons fresh parsley, chopped (optional)
- 1 to taste salt
- 1 to taste black pepper
Instructions
Heat the olive oil and half the butter in a large, deep skillet or saucepan over medium heat.
Add the chopped onion and cook, stirring frequently, until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the arborio rice to the pan and toast it for 2-3 minutes, stirring frequently, until the edges of the grains are translucent.
Pour in the white wine and stir continuously until it is mostly absorbed by the rice.
Begin adding the warmed stock, one ladleful (approximately 1/2 cup) at a time, stirring constantly until the liquid is mostly absorbed before adding the next ladle.
Continue this process for about 15-20 minutes, or until the rice is creamy and cooked al dente. You may not use all the stock.
Once the rice is nearly done, stir in the diced ham and thawed peas. Cook for an additional 2-3 minutes to heat them through.
Remove the pan from the heat and stir in the Parmesan cheese, remaining butter, and heavy cream (if using) for extra richness. Season with salt and black pepper to taste.
Garnish with chopped parsley, if desired, and serve immediately. Enjoy your creamy and flavorful ham, pea, and Parmesan risotto!
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 9691 mg | 421% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 21.3 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 843 mg | 65% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1632 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
