Whether you make the ham and pea risotto with fresh or frozen peas it will be fabulous. It’s a dish children really love and it’s prepared very easily. You can choose to use vegetable or meat broth and you’ll see how simple it is — everyone will ask for seconds. At my house I always have to make more because it’s never enough, especially when my little nieces devour it.
The ham and pea risotto is one of those summer recipes that I also serve for dinner since it’s not heavy and is fairly light, so it works in the evening too. It’s up to you whether to serve it for lunch or dinner and you’ll see how nice it is.
In the meantime, here is my collection of must-try autumn risottos and the zucchini flower risotto, amazing.
Now let’s go right after the photo to see how to prepare the ham and pea risotto!!
- Difficulty: Very easy
- Preparation time: 5 Minutes
- Cooking time: 12 Minutes
- Portions: 4 servings
Ingredients for ham and pea risotto
- 1 3/8 cups Arborio rice
- 1 1/4 cups peas (fresh or frozen)
- 4 oz cooked ham (in one slice)
- 1 onion (small)
- 1 carrot
- 6 1/3 cups vegetable broth
- Half glass white wine
- 1/2 cup Grana Padano PDO
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
- 2 pinches salt
- 1 tsp parsley
Preparation of ham and pea risotto
Start preparing the ham and pea risotto by keeping the broth simmering; it should remain hot during the risotto’s cooking time.
In a skillet heat the EVO oil and sauté the carrot and onion finely chopped until they become translucent.
Add the peas and the ham cut into small cubes and sauté them for a few minutes.
Now toast the rice, deglaze with the white wine and once it has evaporated add 2 or 3 ladles of broth; continue cooking the ham and pea risotto, adding broth little by little as it is absorbed.
When the rice is cooked, season with salt and, off the heat, cream the risotto with the butter and grated cheese, moving the pot back and forth to create the typical creamy risotto wave.
Serve the pea risotto sprinkled with freshly chopped parsley and…
ENJOY YOUR MEAL
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How to store ham and pea risotto
Risotto should be eaten immediately after preparation; however, if you have leftovers you can store it in the refrigerator for 1 day and possibly eat it cold afterward.
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