Best 6 Risotto With Peas And Ham Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Risotto with peas and ham is a classic Italian dish that combines creamy Arborio rice with sweet peas, salty ham, and a flavorful broth. This article will guide you through finding the best recipe for cooking this delicious and comforting meal. We'll explore different variations of the dish, from traditional to modern interpretations, and provide tips for selecting the right ingredients and techniques to ensure a perfect risotto every time. Whether you're a seasoned cook or a beginner in the kitchen, you'll find everything you need to create a memorable risotto with peas and ham.

Let's cook with our recipes!

CHEESE, HAM & PEA RISOTTO



Cheese, ham & pea risotto image

A simple and hearty weeknight risotto the whole family will love - the stock is added in one go and stirring kept to a minimum so you can multi-task

Provided by Katy Greenwood

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 11

1 tbsp oil
1 onion , chopped
2 garlic cloves , finely chopped
300g risotto rice
1 ¼l chicken stock or vegetable stock
150g frozen peas
180g ham hock , diced
2 tsp English mustard
3 tbsp mascarpone
100g mature cheddar , grated, plus extra to serve (optional)
70g bag pea shoots (optional)

Steps:

  • Heat the oil in a large flameproof casserole dish and cook the onion for 5 mins over a medium heat to soften. Stir in the garlic and the risotto rice, and cook for another 30 secs-1 min. Pour in the stock and bring to the boil, then cover and cook for about 15 mins on a medium heat, stirring every so often. The rice should be almost done.
  • Add the peas, ham, mustard and cheeses to the pan, and cook for another few mins until the rice is just right and the cheese melted. Season and serve topped with a handful of the pea shoots and a little extra cheese, if you like.

Nutrition Facts : Calories 599 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 2.6 milligram of sodium

HAM, PEA AND PARMESAN RISOTTO



Ham, Pea and Parmesan Risotto image

Very tasty and fresh risotto recipe for kids and adults, a great "comfort food" dish but nice enough for a dinner party. My 18 month old loves it! The addition of the lemon zest keeps it light instead of stodgy, so don't skip it! You can substitute a splash of lemon juice if you have no fresh lemons on hand. Ham can also be substited for bacon, canadian bacon, or my personal fav, cubed pancetta. You can also add a clove of chopped or minced garlic in with the onion step, but I find there are enough flavors going on it doesnt really need it.

Provided by JockysGirl

Categories     Ham

Time 50m

Yield 8 as a side or appetizer, 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 small onions or 1/2 large onion
1 cup cubed ham or 1 cup pancetta
1 generous cup arborio rice
1/2 cup white wine
1 liter chicken stock
1/2 cup frozen peas or 1/2 cup fresh peas
2/3-1 cup parmesan cheese (depending on how cheesy you like it!)
1 tablespoon lemon zest

Steps:

  • 1. Sautee onion in butter until translucent but not brown.
  • 2. Add pancetta if uncooked halfway through onion cooking (if using cooked ham or pancetta, you will add near the end).
  • 3. After pancetta is cooked, add rice and stir constantly until it soaks up the butter and pancetta drippings (about 30 seconds).
  • 4. Add white wine and let rice absorb until only a small amount of liquid is left.
  • 5. Add chicken stock about 100-200 ml at a time. Give the rice a stir and wait for it to absorb almost all the liquid before adding more. Keep stock warm if possible.
  • 6. As you add the last batch of chicken stock, add peas and let them heat in the liquid as it cooks off. If you are using cooked ham, add it now too.
  • 7. Once rice has absorbed all the liquid, add parmesan cheese and fold inches I like to add enough cheese that when you stir it, you can see the melted cheese stretch between the rice.
  • 8. Finish with lemon zest and stir in gently.
  • 9. Serve with crusty bread and salad.

RISOTTO WITH PESTO AND PEAS



Risotto With Pesto and Peas image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
3 leeks (white and light green parts only), thinly sliced
2 tablespoons unsalted butter
1 cup arborio rice
1/2 cup dry white wine (optional)
1 cup frozen peas, thawed
3/4 cup diced ham
3/4 cup prepared pesto
1 cup small fresh mozzarella balls or diced fresh mozzarella
1/2 cup grated Parmesan

Steps:

  • Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat. Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl. Adjust the heat to keep the broth at a gentle simmer.
  • Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the wine and cook, stirring, until almost evaporated, about 1 more minute.
  • Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep the risotto at a simmer). Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.
  • Stir in the ham and remaining 1 tablespoon butter. Remove from the heat; stir in 2/3 cup pesto, the mozzarella and Parmesan. Season with salt. Divide among bowls and top with the remaining pesto.

LEMON RISOTTO WITH PEAS



Lemon Risotto with Peas image

Lemon adds a refreshing taste to this lovely risotto dish that's perfect for spring. Sue Dannahower of Fort Pierce, Florida sent us this easy side that's festively sprinkled with baby peas.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 11

4 to 4-1/2 cups reduced-sodium chicken broth
2 shallots, finely chopped
1 tablespoon butter
1-1/2 cups uncooked arborio rice
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup white wine or additional reduced-sodium chicken broth
3 tablespoons lemon juice
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese
1-1/2 teaspoons grated lemon zest

Steps:

  • In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the peas, cheese and lemon zest; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 207 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 440mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

EASY RISOTTO WITH BACON & PEAS



Easy risotto with bacon & peas image

Not one for risotto purists - this simple recipe has just a few ingredients and the stock is added all in one go.

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 45m

Number Of Ingredients 8

1 onion
2 tbsp olive oil
knob of butter
6 rashers streaky bacon, chopped
300g risotto rice
1l hot vegetable stock
100g frozen peas
freshly grated parmesan, to serve

Steps:

  • Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
  • Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
  • Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
  • Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
  • Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

Nutrition Facts : Calories 396 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.88 milligram of sodium

CHICKEN RISOTTO WITH PEAS AND PARMA HAM



Chicken Risotto With Peas and Parma Ham image

A new risotto I made last night. It's a classic recipe, but I didn't follow a book as I wanted to experiment with it. Came out rather nice, even if I do say so myself! Use any cured ham if you prefer - Serrano or Prosciutto would be equally good. I prefer to use the super-fine sheets, because they crisp up nicely.

Provided by Snowbunny Andorra

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

400 g arborio rice
50 g butter
3 tablespoons olive oil
2 chicken breasts, chopped into chunks
750 ml chicken stock
750 ml water
200 ml dry white wine
3 garlic cloves, finely chopped
1 large onion, finely chopped
8 sheets parma ham
200 g frozen peas
grated parmesan cheese, 2 good handfuls
10 fresh sage leaves, finely shredded

Steps:

  • Heat the butter and half the oil in a large pan. Add the chicken and heat until just cooked through.
  • Meanwhile, put the stock and water in a pan and bring to a simmer with the lid on.
  • Remove the chicken and set aside, then add the remaining oil to the pan. Cook the onion and garlic over a low-medium heat until soft, then add the rice to the pan.
  • Heat for a few minutes, stirring until the rice is coated in the oil.
  • Add the wine and cook until it has all been absorbed, then add a ladle of the stock/water. Stir until it has all been absorbed and repeat until the rice is cooked to your liking (you may not need all the stock mix).
  • Meanwhile, heat a dry frying pan and add the sheets of ham. Cook, turning occasionally, until nicely crisp, then cut roughly.
  • Add in the peas and chicken and stir until heated through.
  • Mix in the sage, most of the parmesan and about half of the ham.
  • Season to taste then serve, topping each individual serving with a little of the reserved parmesan and crispy ham.

Nutrition Facts : Calories 826.8, Fat 30, SaturatedFat 10.5, Cholesterol 78.8, Sodium 471.5, Carbohydrate 98.2, Fiber 5.7, Sugar 7.6, Protein 29.7

Tips for Making the Best Risotto with Peas and Ham:

  • Use high-quality ingredients. The better the ingredients, the better the risotto will be.
  • Toast the rice before adding the liquid. This will help to develop the rice's flavor and prevent it from becoming mushy.
  • Add the liquid gradually, stirring constantly. This will help the rice to absorb the liquid evenly and prevent it from becoming clumpy.
  • Cook the risotto until it is creamy and tender, but still has a slight bite to it. This will usually take about 18-20 minutes.
  • Stir in the peas and ham towards the end of the cooking time. This will help to prevent them from becoming overcooked.
  • Season the risotto to taste with salt and pepper. You may also want to add a squeeze of lemon juice or a grating of Parmesan cheese.

Conclusion:

Risotto with peas and ham is a classic Italian dish that is both delicious and easy to make. By following these tips, you can make the best risotto with peas and ham that you've ever tasted.

Buon Appetito!

Related Topics