Pea and Ham Risotto
Creamy, comforting, and bursting with flavor, this Pea and Ham Risotto is a perfect harmony of savory indulgence and vibrant freshness. Made with Arborio rice simmered to velvety perfection in a warm stock, this dish combines tender peas, smoky diced ham, and tangy Parmesan cheese for a meal that delights every bite. A splash of dry white wine and a hint of fresh lemon juice brighten the flavors, while a sprinkle of parsley adds an elegant finishing touch. Whether you’re crafting a cozy weeknight dinner or impressing guests with a restaurant-quality dish, this risotto is an irresistible combination of ease and elegance. Serve it piping hot and garnished with extra Parmesan for a truly satisfying experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1.5 cups Arborio rice
- 0.5 cup dry white wine
- 6 cups chicken or vegetable stock, warmed
- 1 cup diced cooked ham
- 1 cup frozen peas, thawed
- 0.5 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil and butter together in a large, deep skillet or saucepan over medium heat.
Add the finely chopped onion and sauté for 2-3 minutes until softened but not browned. Stir in the minced garlic and cook for another 30 seconds.
Add the Arborio rice to the pan and stir for 1-2 minutes to coat the grains in the oil. The rice should start to look translucent around the edges.
Pour in the white wine and cook, stirring constantly, until the wine has evaporated and been absorbed by the rice.
Begin adding the warmed chicken or vegetable stock, one ladle at a time. Stir the risotto frequently, allowing the liquid to be absorbed before adding more stock. Continue this process for about 18-20 minutes or until the rice is creamy and just tender (al dente).
When the rice is almost done, stir in the diced ham and thawed peas. Cook for another 2-3 minutes to warm through.
Remove the pan from the heat and stir in the grated Parmesan cheese, chopped parsley, and lemon juice. Add salt and black pepper to taste.
Serve immediately in warm bowls, garnished with additional Parmesan and parsley if desired.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 12195 mg | 530% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 24.5 g | ||
| Protein | 124.2 g | 248% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1508 mg | 116% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2034 mg | 43% | |
*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.
