Ham and Pea Risotto

Ham and Pea Risotto

Main Course 

  • 5

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 medium shallot
  • 1/2 cup olive oil
  • 1 1/2 cups arborio rice
  • 1/3 cup white wine
  • 3 3/4 cups chicken broth
  • 1 1/4 cups frozen peas
  • 1/3 cup shredded Parmesan
  • 1/2 cup chopped ham
  • salt and pepper, to taste

Preparation

1. Peel and roughly chop the shallot. Place in the bowl fitted with the ultrablade knife and mix at speed 11 for 10 seconds. Replace the ultrablade knife with the mixer. Add the olive oil and launch the P1 simmer program at 270°F for 7 minutes, without the stopper.

2. When the timer shows 4 minutes remaining, add the rice. When there is 1 minute remaining, add the white wine.

3. At the end of the program, add the chicken broth and launch the P3 simmer program at 200°F for 22 minutes, with the stopper. After 12 minutes, add the peas and cook remaining 10 minutes.

4. At the end of cooking, add the Parmesan and chopped ham and mix gently. Season with salt and pepper. Serve immediately.