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

Pea Asparagus and Crispy Ham Risotto Recipe

30 Minutes
Serves: 2

A creamy asparagus and pea risotto flavoured with white wine, parmesan and garlic, mixed with frozen peas and fresh asparagus and topped with crispy baked parma ham

Recipe Ingreds


  • 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

Recipe with pictures Steps

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

Recipe 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

What is risotto

Risotto originates from northern Italy, and is made with short grain rice, it is cooked with wine, garlic and onions and finished with butter and grated parmesan. Different ingredients are added to the creamy rice base, often vegetables or meats or a mixture of both

How to make pea and asparagus risotto with crispy ham

Lightly frying the garlic, onions and celery and when soft add the rice and wine, add the stock bit by bit cook till the rice is soft. Place the parma ham in the oven and cook till crisp set a side to cool.  Mix the butter and parmesan into the rice. Serve topped with the crushed crispy ham

why our asparagus and pea risotto is the best

Pea and asparagus are the perfect vegetable combination for this spring or summer dinner. The star of this meal is the addition of the crisp parma ham which adds a salty crunch to the dish

Traditional risotto the perfect main or starter for your dinner party

This dish is perfect for a main course for any Italian dinner party, or make smaller portions and use it as a starter for any dinner with friends or family 

Other meat risotto recipes

Marinated Chicken with Spinach & Mushroom Risotto

Leek & Butternut Squash Risotto with a Chorizo Crumb

Red Wine Risotto with Mushroom & Pancetta

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