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Ham Risotto with Peas in a shallow bowl

Ham Risotto with Peas

  • Author: Deborah Harroun
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Italian


Ham Risotto with Peas – A great use for leftover ham, this risotto is filled with ham, peas and lots of flavor.



  • 1 tablespoon olive oil
  • 1 celery stick, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • freshly ground pepper
  • 3/4 cup coarsely chopped ham
  • 1 2/3 cup frozen green peas
  • 3 1/2 cups chicken stock
  • 2 ounces butter
  • 1 onion, chopped
  • 1 cup arborio rice
  • 1/3 cup grated Parmesan
  • shaved Parmesan, for serving


  1. Heat the oil in a saute pan. Add the celery, parsley and some pepper and cook, stirring, over medium heat for 2-3 minutes. Add the ham and stir. Add the peas and 1/4 cup chicken stock, bring to a boil, then reduce heat and simmer, uncovered, until most of the liquid has evaporated. Set aside.
  2. Put the remaining stock in a separate pan and bring to a simmer.
  3. Melt the butter in a large, heavy-based saucepan. Add the onion and stir until softened. Add the rice and stir well, making sure the rice is coated with the butter. Gradually stir in the hot stock, 1/2 cup at a time. Stir until the liquid has been completely absorbed before adding more. Stir over low heat until all the stock has been absorbed and the rice is creamy and tender. (It should take 25-30 minutes.) Season to taste.
  4. Add the pea/ham mixture and grated Parmesan and serve with Parmesan shavings and black pepper.

Recipe Notes:

adapted from The Essential Christmas Cookbook

Keywords: ham risotto

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