35 Minutes
Pea Asparagus and Crispy Ham Risotto

Pea Asparagus and Crispy Ham Risotto

A creamy risotto flavoured with peas and asparagus and topped with crispy palma ham

How it's doneDirections

Step 1

Set the oven to 165C 365F or gas mark 3

 

Step 2

Boil the water and add to the stock cube.

Step 3

Peel and chop the onion(s) finely, wash and chop the celery

Step 4

1 - 2 Minutes

Add the onions to a pan with a 1/4 of the butter and a spot of olive oil. Cook for a minute or two.

Step 5

  • Add the celery and cook till soft.
  • Peel and crush the garlic using the garlic crusher or chop finely. Add the garlic to the pan

Step 6

  • Wash the risotto rice then add the rice to the onions cook.
  • Cook until the rice starts to look transparent.

Step 7

Add the white wine, cook till wine has evaporated.

Step 8

  • Add enough stock to cover the rice.
  • Then add the stock to the onions and rice mixture a ladle at a time allowing the stock to be absorbed by the rice
  • Continue adding ladle after ladle until all the stock is used up.

Step 9

When the water is fully incorporated the rice should be cooked, it should be soft on the outside with a slight bite in the middle.

Step 10

  • While the rice is cooking,
  • Place the slices of Parma ham on a baking tray
  • Place in the oven check after 3 minutes and turn to stop the Parma ham sticking.
  • When the Parma ham is crispy remove from the oven and place on kitchen paper.

Step 11

Add the frozen peas to the risotto, cook for a minute or two

Step 12

5 Minutes

Finely grate the parmesan.

Add the parmesan and the remaining butter to the rice.

Stir and then place a lid on the pan and leave for five minutes.

 

Step 13

Wash the asparagus slice the asparagus and place in a small bowl cover in cling film and cook in microwave for 1 minute cook for a minute or two

Step 14

Add the asparagus to the risotto, serve the risotto in individual bowls sprinkle with crushed crispy parma ham

What you needIngredients

Servings 2
Utensils
  • 1 Frying Pan
  • 1 Chopping Board
  • 1 Large Knife
  • garlic crusher
  • baking tray
Risotto
  • 25 grams butter
  • 200 grams Risotto Rice
  • 60 grams peas(frozen)
  • 1/2 bunch asparagus
  • 4 slices Parma ham
  • 1 onion
  • 1 garlic clove
  • 1 Vegetable Stock Cube
  • 1 celery stick
  • 100 ml White Wine
  • 500 ml Water
  • 50 grams Parmesan
  • Black Pepper - to taste
  • Salt - to taste

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