Lifestyle
Creamy pea and ham risotto with dry white wine
For the best texture, use a high starch rice such as Arborio or Carnaroli, then stir in hot stock a little at a time.
Risotto comes from northern Italy, where rice has been grown for centuries in the fertile, water-rich regions of Lombardy and Piedmont. Part of its appeal is the texture. It is softer and silkier than plain rice, but not as heavy as a creamy pasta bake or rich potato dish. Arborio rice gives risotto its signature starchiness, while ingredients like peas, herbs, and ham add fibre, protein, and extra flavour. Recipe compliments of Eskort.
Ingredients
- 15ml olive oil, plus 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 cooked ham, diced
- 250ml sour cream
- Salt and black pepper, to taste
- Handful of chopped Italian parsley and fresh mint
Method
- Heat the olive oil in a large saucepan over medium heat.
- Add the diced onion and sauté until soft and translucent (about 5 minutes).
- Pour in the white wine and let it simmer until reduced by half.
- Stir in the rinsed risotto rice and cook for 1–2 minutes until it looks slightly toasted.
- Start adding the hot stock, one ladle at a time, stirring continuously and letting each addition absorb before adding the next.
- Once the rice is nearly tender, stir in the blended 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 the heat and stir through the sour cream. Season generously with salt and pepper.
- Serve hot, drizzled with a little olive oil and topped with chopped parsley and mint.
