Light Risotto with Oil, Ham and Peas

By SEB_UK

Extract of the pads of an Italian Mamma.

Ingredients

• 280 g/10 oz carnaroli rice
• 40 g/ 1 1/2 oz cooked ham
• 20 g/1 tablespoon extra virgin olive oil
• 200 g/7 oz peas
• 90 g/3 oz Parmigiano Reggiano cheese
• 1.5 l/3 pints vegetable stock
• Fine salt

Preparation

Step 1

Place the oil in the appropriate section of the fryer; heat for approximately 3 minutes.

Add the rice and allow it to toast for 2 minutes, add the ham cut into cubes and brown for a further 2 minutes.

Pour in the stock and cook for approximately 15 minutes. At the end of cooking, add the shelled peas, a little oil and parmesan cheese. Serve.


*Chef Recommendations:*
Perfect served with a starter dish to make a balanced meal.

“My advice is to use south Tyrol speck ham instead of normal ham to give a more pronounced taste. Don’t forget to add a little pepper when the dish is ready.”