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

Pea Asparagus and Crispy Ham Risotto

Name: Pea Asparagus and Crispy Ham Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Cuisine: italian
Ingredients: 0.5 bunch asparagus; black pepper (to taste); 20 grams butter; 1 stick celery; 60 grams frozen peas; 1 cloves garlic; 1 onions; 4 slices parma ham; 50 grams parmesan or pecorino cheese; 200 grams risotto rice; salt (to taste); 1 stock cube veg; 500 ml water; 100 ml white wine

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

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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.

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