Traditional pea, asparagus risotto topped with shards of crispy Parma ham

Pea Asparagus and Crispy Ham Risotto

30 Minutes
Serves: 2
A creamy risotto flavoured with white wine, parmesan and garlic, mixed with peas and asparagus and topped with crispy parma ham

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What you need Ingredients

Risotto

  • 0.5 bunch asparagus
  • black pepper (to taste)
  • 1 stick celery
  • 1 cloves garlic
  • 1 onions
  • 4 slices parma ham
  • 50 grams parmesan or pecorino cheese
  • 60 grams frozen peas
  • 200 grams risotto rice
  • salt (to taste)
  • 1 stock cube veg
  • 500 ml water
  • 100 ml white wine
  • 20 grams butter

How it's done Directions

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

Step 4

  • wash and chop the celery

Step 5

  • add the onions to the frying pan with a 1/4 of the butter and a spot of olive oil
  • cook for a minute or two

Step 6

  • add the celery to the frying pan and cook till soft

Step 7

  • peel and crush the garlic using the garlic crusher or chop finely
  • add the garlic to the frying pan

Step 8

  • wash the risotto rice
  • add the rice to the onions
  • cook until the rice starts to look transparent

Step 9

  • add the white wine, to the rice and cook till wine has evaporated

Step 10

  • 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 11

  • 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 12

  • while the rice is cooking

Step 13

  • place the slices of Parma ham on a baking tray and place in the oven check after 3 minutes and turn to stop the Parma ham sticking.

Step 14

  • when the Parma ham is crispy remove from the oven and place on kitchen paper

Step 15

  • add the frozen peas to the risotto
  • cook for a minute or two

Step 16

  • finely grate the parmesan
  • add the parmesan and the remaining butter to the rice
  • taste and season with salt and pepper if necessary
  • Stir and then place a lid on the pan
  • leave for five minutes

Step 17

  • wash the asparagus
  • slice the asparagus and place in a small bowl cover in cling film and cook in microwave for 1 minute
  • add the asparagus to the risotto

Step 18

  • serve the risotto in individual bowls
  • sprinkle with crushed crispy parma ham

What you need Utensils

  • 1 baking tray
  • 1 chopping board
  • 1 Garlic crusher
  • 1 grater
  • 1 jug
  • 1 kitchen paper
  • 1 large frying pan
  • 1 large knife
  • 1 sieve
  • 1 small bowl

More about our pea, asparagus risotto with crispy ham recipe

A traditional risotto with celery, onions and short grain rice, flavoured with white wine and parmesan . Asparagus and peas are mixed into the delicious creamy risotto and the dish is topped with parma ham baked in the oven and crushed on top of the risotto.

Other meat risotto recipes

Marinated Chicken with Spinach & Mushroom Risotto

Leek & Butternut Squash Risotto with a Chorizo Crumb

Red Wine Mushroom & Pancetta Risotto



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