pea and gammon risotto
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pea and gammon risotto
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Crafted with ease and taste in mind, this recipe is a great choice.
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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.
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