Cheese, Ham & Pea Risotto
Cheese, Ham & Pea Risotto
1tbsp olive oil
1 onion chopped
2 cloves of garlic, finely chopped
300g risotto rice
1.25 litres chicken or veg stock [2 cubes]
150g frozen peas
180g gammon ham, diced and precooked
2 tsp English mustard
3 tbsp mascarpone
100g mature cheddar, grated, plus extra to serve
Heat oil in a large pan and cook the onion for about 5 mins until softened. Stir in the garlic and risotto rice and cook for about 30secs to 1min. Pour in the stock and bring to the boil, then cover and cook on a medium heat for about 15 mins, stirring every so often. The rice should be almost done. Add the peas, gammon and cheeses to the pan and cook for about 5 – 10 mins until the rice is just right and the cheeses melted, serve with a little extra cheese if you like it.