Risotto with Peas and Raw Ham Recipe

Ingredients

• 1 cup Arborio rice
• 4 cups chicken broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 oz thinly sliced raw ham, cut into small strips
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the chicken broth in a saucepan and keep it warm over low heat.
2. In a separate pan, heat the olive oil over medium heat.
3. Add the onion and garlic, and sauté for a few minutes until softened but not browned.
4. Add the Arborio rice to the pan, and stir well to coat the grains with oil.
5. Add one ladle of warm chicken broth to the rice, and stir until the liquid is absorbed.
6. Continue adding the chicken broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
7. After about 15 minutes, when the rice is almost fully cooked, add the frozen peas and raw ham to the pan.
8. Continue stirring and adding the broth until the peas are heated through and the rice is cooked al dente. The risotto should be creamy and slightly soupy, not too thick.
9. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
10. Serve hot, garnished with extra Parmesan cheese and a sprinkle of chopped fresh herbs if desired.

Verdict

This risotto is a delicious and easy-to-make comfort food that can be served as a side dish or as a main course. The combination of creamy rice with sweet peas and salty ham creates a perfect balance of flavors and textures. The recipe can be easily adapted by adding other vegetables or using different types of cured meat.

Serving Suggestions

This dish goes well with a crisp green salad or a glass of white wine. Leftovers can be reheated in the microwave or on the stove, adding a little bit of water or broth if needed to restore the creamy consistency.