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Ham and Pea Risotto

There’s something truly special about a warm, creamy bowl of risotto. This Ham and Pea Risotto is quick and easy to make, creating unforgettable memories around the table.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Ham and Pea Risotto
  • 1 tbsp olive oil for that rich flavor.
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 cup Arborio rice the star of the dish for its creamy texture.
  • 4 cups chicken or vegetable broth heated
  • 1 cup cooked ham diced
  • 1 cup frozen peas vibrant color and sweetness.
  • 1/2 cup grated Parmesan cheese for that cheesy goodness.
  • 2 tbsp butter makes it creamy and rich.
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Equipment

  • Large Saucepan

Method
 

  1. Step 1: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
  2. Step 2: Add the Arborio rice to the saucepan and toast for 2-3 minutes, stirring frequently until the rice is slightly translucent.
  3. Step 3: Gradually add the heated broth, one ladle at a time, stirring continuously until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
  4. Step 4: Stir in the diced ham and frozen peas, cooking for an additional 2-3 minutes until heated through.
  5. Step 5: Remove the saucepan from heat and stir in the grated Parmesan cheese and butter. Season with salt and pepper to taste.
  6. Step 6: Serve hot, garnished with fresh parsley. Enjoy every creamy bite!

Notes

Leftover risotto can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply add a splash of broth or water to bring back the creaminess.