Pea and Ham Risotto
Ingredients
- 15ml olive oil + extra to serve
- 1 onion, peeled and finely diced
- 80ml dry white wine
- 2 cups risotto rice, rinsed
- 5 cups hot chicken or vegetable stock
- 2 cups peas, half blended to a rough paste
- 125g Eskort Cooked Ham, diced
- 250ml sour cream
- Salt and black pepper, to taste
- Handful chopped Italian parsley + fresh mint
Method
- Heat olive oil in a large saucepan over medium heat.
- Add the diced onion and sauté until soft and translucent.
- Pour in the white wine and allow to simmer until reduced by half.
- Stir in the rinsed risotto rice and cook for 1–2 minutes until lightly toasted.
- Begin adding the hot stock, one ladle at a time, stirring continuously and allowing each addition to absorb before adding the next.
- Once the rice is nearly tender, stir in the pea paste, whole peas, and diced ham.
- Cook for a further 5–7 minutes until the risotto is creamy and the rice is fully cooked.
- Remove from heat and stir through the sour cream. Season to taste with salt and black pepper.
- Serve hot, drizzled with a little olive oil, dollops of sour cream and topped with chopped parsley and mint.
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