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

Pea Asparagus and Crispy Ham Risotto Recipe

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 whole onions; 4 slices parma ham; 30 grams parmesan or pecorino cheese; 120 grams risotto rice; salt (to taste); 0.5 cube stock cube veg; 500 ml water; 100 ml white wine

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

Risotto

0.5 bunch asparagus
black pepper (to taste)
1 stick celery
1 cloves garlic
1 whole onions
4 slices parma ham
30 grams parmesan or pecorino cheese
60 grams frozen peas
120 grams risotto rice
salt (to taste)
0.5 cube 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
boil the water and add to the stock cube
peel and chop the onion(s) finely
wash and chop the celery

Step 2

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
add the celery to the frying pan and cook till soft
peel and crush the garlic using the garlic crusher or chop finely
add the garlic to the frying pan

Step 3

wash the risotto rice
add the rice to the onions
cook until the rice starts to look transparent
add the white wine, cook till wine has evaporated

Step 4

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 5

while the rice is cooking
when the liquid is fully incorporated the rice should be cooked, it should be soft on the outside with a slight bite in the middle

Step 6

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.
when the Parma ham is crispy remove from the oven and place on kitchen paper
add the frozen peas to the risotto
cook for a minute or two

Step 7

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 8

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 9

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

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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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35 Minutes