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Cheese, ham & pea risotto

Contains pork – recipe is for non-Muslims only

A simple and hearty weeknight risotto the whole family will love - the stock is added in one go and stirring kept to a minimum so you can multi-task

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 599
  • Carbohydrates 72
  • Saturated Fat 11
  • Sugar 8
  • Protein 25
  • Fat 22
  • Fibre 5
  • Salt 2.6

Nutrition per serving

  • Calories 599
  • Carbohydrates 72
  • Saturated Fat 11
  • Sugar 8
  • Protein 25
  • Fat 22
  • Fibre 5
  • Salt 2.6

Ingredients

  • 1 tbsp oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 300g risotto rice
  • 1¼l chicken stock or vegetable stock
  • 150g frozen peas
  • 180g ham hock, diced
  • 2 tsp English mustard
  • 3 tbsp mascarpone
  • 100g mature cheddar, grated, plus extra to serve (optional)
  • 70g bag pea shoots (optional)

Method

  1. Heat the oil in a large flameproof casserole dish and cook the onion for 5 mins over a medium heat to soften. Stir in the garlic and the risotto rice, and cook for another 30 secs-1 min. Pour in the stock and bring to the boil, then cover and cook for about 15 mins on a medium heat, stirring every so often. The rice should be almost done.

  2. Add the peas, ham, mustard and cheeses to the pan, and cook for another few mins until the rice is just right and the cheese melted. Season and serve topped with a handful of the pea shoots and a little extra cheese, if you like.

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