pea and gammon risotto

by Sam on December 22, 2013

pea and gammon risotto

This is a fabulous dish to use up left over gammon (ham) and their perfect partner peas add a lovely fresh touch. You can use sugar snap peas, peas or mange tout.

Risotto is such a comforting dish in winter, so for those in the cold parts of the world this is great. For us in the hotter parts of the world it might not seem like the most suitable dish but its surprisingly light. The peas and parsley brighten it up, and a pinch of grated lemon zest would freshen it up even more.

pea and gammon risotto

pea and gammon risotto

Ingredients

  • I onion, finely chopped
  • 2T olive oil
  • 1 cup risotto rice
  • ½ cup dry white wine
  • 1 clove garlic, crushed
  • aprox 800- 900ml chicken stock, kept hot on the stove
  • 1 t chopped parsley
  • 1/2 t finely grated lemon zest (optional)
  • 140g gammon, sliced and cut into small pieces
  • 200g peas, sugar snaps or mange tout
  • 50g Parmesan cheese, grated

Instructions

  1. Heat the olive oil in a heavy based pot and sweat your onion until it has softened. About 5 minutes.
  2. Blanch the peas in boiling water for 3 minutes, remove and refresh under cold water. Set aside.
  3. Add the rice and stir to coat the grains. As they just start popping / catching add the white wine and stir continuously until it is absorbed.
  4. Add the garlic and continue stirring and the hot stock one ladle at a time until the risotto is cooked but still al dente. Stir almost continuously
  5. About 3 minutes before the end, add the gammon, parsley, zest and peas.
  6. Stir in the grated Parmesan, and adjust seasoning to your taste.
http://drizzleanddip.com/2013/12/22/pea-and-gammon-risotto

This recipe was first published in Crush online magazine edition 36. A fantastic free food magazine.

Leave a Comment

{ 6 comments… read them below or add one }

Michael Olivier December 22, 2013 at 10:31 am

Pretty pretty pretty.

Lea Ann (Cooking On The Ranch) December 22, 2013 at 3:03 pm

This will be the first thing I make with my leftover Christmas Ham. I’ve put off making my first risotto for way too long.

Lia December 22, 2013 at 10:00 pm

Outstanding combination Sam and utterly delicious!
Beijinhos e boas festas,
Lia.

Lia December 22, 2013 at 10:02 pm

Left you happy holidays in portuguese… :)))!
Hope you have a fantastic and very merry Christmas and a happy new year.
Lia.

Sam December 23, 2013 at 7:24 am

Thanks Lia, a very happy holidays to you too x

Laura (Tutti Dolci) December 24, 2013 at 8:35 am

Risotto is one of my favorites, I love these flavors!