Pea And Ham Risotto Recipes

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CHEESE, HAM & PEA RISOTTO

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

Provided by Katy Greenwood

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 11



Cheese, ham & pea risotto image

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 599 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 2.6 milligram of sodium

1 tbsp oil
1 onion , chopped
2 garlic cloves , finely chopped
300g risotto rice
1 ¼l 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)

PEA AND HAM RISOTTO

Make and share this Pea and Ham Risotto recipe from Food.com.

Provided by katew

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10



Pea and Ham Risotto image

Steps:

  • Melt butter, cook onion for 3 minutes.
  • Stir in rice and toss to coat in onion mixture.
  • Add soup and wine, stir well.
  • Gradually add water.
  • Simmer over low heat, stirring often till liquid is absorbed and rice is tender.
  • This may take 20 minutes or so.
  • Add mushrooms, peas, parmesan and ham in the last 5 minutes of cooking.
  • Season to taste.

30 g butter
1 onion, finely chopped
1 1/2 cups arborio rice
420 g split pea and ham soup
1 cup white wine
3 cups boiling water
150 g mushrooms
1 cup frozen peas
4 slices ham, diced
1 cup grated parmesan cheese

HAM, PEA AND PARMESAN RISOTTO

Very tasty and fresh risotto recipe for kids and adults, a great "comfort food" dish but nice enough for a dinner party. My 18 month old loves it! The addition of the lemon zest keeps it light instead of stodgy, so don't skip it! You can substitute a splash of lemon juice if you have no fresh lemons on hand. Ham can also be substited for bacon, canadian bacon, or my personal fav, cubed pancetta. You can also add a clove of chopped or minced garlic in with the onion step, but I find there are enough flavors going on it doesnt really need it.

Provided by JockysGirl

Categories     Ham

Time 50m

Yield 8 as a side or appetizer, 4-6 serving(s)

Number Of Ingredients 9



Ham, Pea and Parmesan Risotto image

Steps:

  • 1. Sautee onion in butter until translucent but not brown.
  • 2. Add pancetta if uncooked halfway through onion cooking (if using cooked ham or pancetta, you will add near the end).
  • 3. After pancetta is cooked, add rice and stir constantly until it soaks up the butter and pancetta drippings (about 30 seconds).
  • 4. Add white wine and let rice absorb until only a small amount of liquid is left.
  • 5. Add chicken stock about 100-200 ml at a time. Give the rice a stir and wait for it to absorb almost all the liquid before adding more. Keep stock warm if possible.
  • 6. As you add the last batch of chicken stock, add peas and let them heat in the liquid as it cooks off. If you are using cooked ham, add it now too.
  • 7. Once rice has absorbed all the liquid, add parmesan cheese and fold inches I like to add enough cheese that when you stir it, you can see the melted cheese stretch between the rice.
  • 8. Finish with lemon zest and stir in gently.
  • 9. Serve with crusty bread and salad.

2 tablespoons butter
1 small onions or 1/2 large onion
1 cup cubed ham or 1 cup pancetta
1 generous cup arborio rice
1/2 cup white wine
1 liter chicken stock
1/2 cup frozen peas or 1/2 cup fresh peas
2/3-1 cup parmesan cheese (depending on how cheesy you like it!)
1 tablespoon lemon zest

SPLIT PEA SOUP

With only 20 minutes of prep time and just seven ingredients, this soup will cure your cravings for a cozy, soul-warming meal without a ton of work. Split pea and ham soup is just about the easiest, least fussy soup you'll ever make, and this time-tested recipe is one you'll come to rely on whenever you need a comforting meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h50m

Yield 8

Number Of Ingredients 7



Split Pea Soup image

Steps:

  • Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
  • Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
  • Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
  • Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

Nutrition Facts : Calories 170, Carbohydrate 33 g, Cholesterol 15 mg, Fiber 13 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 30 mg

2 1/4 cups dried split peas, (1 pound), sorted and rinsed
8 cups water
1 large onion, chopped (1 cup)
2 medium celery stalks, finely chopped (1 cup)
1/4 teaspoon pepper
1 ham bone or 2 pounds shanks
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)

EASY RISOTTO WITH BACON & PEAS

Not one for risotto purists - this simple recipe has just a few ingredients and the stock is added all in one go.

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 45m

Number Of Ingredients 8



Easy risotto with bacon & peas image

Steps:

  • Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
  • Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
  • Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
  • Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
  • Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

Nutrition Facts : Calories 396 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.88 milligram of sodium

1 onion
2 tbsp olive oil
knob of butter
6 rashers streaky bacon, chopped
300g risotto rice
1l hot vegetable stock
100g frozen peas
freshly grated parmesan, to serve

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