Creamy Ham and Pea Risotto Recipe

There’s something so comforting about a warm bowl of risotto, isn’t there? It takes me back to cozy family dinners where we would sit around the table, sharing stories and laughter while enjoying a delicious meal. Today, I’m excited to share my favorite Ham and Pea Risotto recipe with you. This dish is not only easy to whip up but also incredibly flavorful and satisfying. Trust me, your family will be asking for seconds!

Why You’ll Love Ham and Pea Risotto

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

Here’s what you’ll need to create this delightful dish:

• 1 cup Arborio rice: This special short-grain rice gives risotto its creamy texture.
• 4 cups chicken or vegetable broth: Homemade or store-bought, either works beautifully.
• 1 cup diced ham: Leftover ham is perfect for this recipe.
• 1 cup frozen peas: They add a pop of color and sweetness!
• 1 small onion, finely chopped: For that aromatic base.
• 2 cloves garlic, minced: A must for flavor!
• 1/2 cup grated Parmesan cheese: Creamy and savory goodness.
• 2 tablespoons olive oil: For sautéing.
• 2 tablespoons butter: To make it rich and delicious.
• Salt and pepper to taste: Essential for seasoning.
• Fresh parsley, chopped: For garnishing and a fresh touch.

How to Make Ham and Pea Risotto

Let’s dive into the cooking process!

1. In a saucepan, heat the broth over low heat and keep it warm.
2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the Arborio rice and cook for 2-3 minutes, stirring frequently until the rice is lightly toasted.
5. Begin adding the warm broth one ladle at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding more broth.
6. After about 15 minutes, when the rice is halfway cooked, add the diced ham and frozen peas. Continue to add broth and stir until the rice is creamy and al dente, about 5-10 more minutes.
7. Remove from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped fresh parsley.

Substitutions & Additions

If you want to get creative, here are some great swaps and additions:

• Try using diced turkey or chicken instead of ham for a different flavor.
• Swap in fresh peas if they are in season for a sweeter taste.
• Add a splash of white wine after sautéing the onions for extra depth.
• For a vegetarian version, omit the ham and use vegetable broth instead.

Tips for Success

Here are some tips I’ve learned to avoid common pitfalls and make your risotto perfect:

• Don’t rush the process; the constant stirring is what creates that creamy texture.
• Always use warm broth to help the rice cook evenly.
• If you want to prep ahead, you can cook the rice and store it separately, then combine it with the other ingredients just before serving.

How to Store Ham and Pea Risotto

If you have leftovers (which is rare, but it happens), here’s how to store them:

• Let the risotto cool to room temperature before transferring it to an airtight container.
• It can be stored in the refrigerator for up to 3 days.
• To reheat, add a splash of broth or water to loosen it up, as it will thicken in the fridge.

FAQs

Here are some frequently asked questions to help you out:

• Can I make risotto in advance? It’s best enjoyed fresh, but you can prepare it a few hours ahead and reheat gently.
• What can I serve with risotto? A simple salad or garlic bread pairs wonderfully with it.
• Can I add other vegetables? Absolutely! Spinach, asparagus, or mushrooms would be great additions.

And there you have it, a wonderful recipe that’s sure to become a family favorite. For more delicious recipes, check out my website or my chicken souvlaki recipe for treats you will love! Enjoy your cooking adventure, and happy eating!

For more inspiration, don’t forget to follow my Pinterest account!

Ham and Pea Risotto

A comforting bowl of warm risotto with diced ham and sweet peas, perfect for cozy family dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

For the Risotto

• 1 cup Arborio rice This special short-grain rice gives risotto its creamy texture.
• 4 cups chicken or vegetable broth Homemade or store-bought, either works beautifully.
• 1 cup diced ham Leftover ham is perfect for this recipe.
• 1 cup frozen peas They add a pop of color and sweetness!
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1/2 cup grated Parmesan cheese Creamy and savory goodness.
• 2 tbsp olive oil For sautéing.
• 2 tbsp butter To make it rich and delicious.
• Salt and pepper to taste
• Fresh parsley, chopped

Equipment

• Large Skillet
• Saucepan

Method

 

1. Step 1: In a saucepan, heat the broth over low heat and keep it warm.
2. Step 2: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent.
3. Step 3: Add the minced garlic and cook for an additional minute until fragrant.
4. Step 4: Stir in the Arborio rice and cook for 2-3 minutes, stirring frequently until the rice is lightly toasted.
5. Step 5: Begin adding the warm broth one ladle at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding more broth.
6. Step 6: After about 15 minutes, when the rice is halfway cooked, add the diced ham and frozen peas. Continue to add broth and stir until the rice is creamy and al dente, about 5-10 more minutes.
7. Step 7: Remove from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.
8. Step 8: Serve hot, garnished with chopped fresh parsley.

Notes

If you have leftovers, let the risotto cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.