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pea and gammon risotto

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Ingredients

  • I onion finely chopped
  • 2 T 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
  • 140 g gammon sliced and cut into small pieces
  • 200 g peas sugar snaps or mange tout
  • 50 g Parmesan cheese grated

Instructions

  • Heat the olive oil in a heavy based pot and sweat your onion until it has softened. About 5 minutes.
  • Blanch the peas in boiling water for 3 minutes, remove and refresh under cold water. Set aside.
  • 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.
  • 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
  • About 3 minutes before the end, add the gammon, parsley, zest and peas.
  • Stir in the grated Parmesan, and adjust seasoning to your taste.