Pea and Gammon Risotto
A seriously tasty way to use up leftover gammon - yes please!
- Makes : 2 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 20 mins
2 Tbsp (30 ml) olive oil
200 g peas, sugar snap peas or mange tout
1 C (250 ml) risotto rice
½ C (125 ml) dry white wine
1 clove garlic, crushed
800–900 ml chicken stock, kept hot on the stove
140 g gammon, cut into small pieces
1 tsp (5 ml) chopped parsley
50 g Parmesan cheese, grated
salt and pepper to taste
Heat the olive oil in a heavy-based saucepan and sweat the onion for 5 minutes or until softened.
Blanch the peas in boiling water for 3 minutes, remove and refresh under cold water. Keep to one side.
Add the rice and stir to coat the grains. As soon as the rice starts catching, add the white wine and stir continuously until absorbed.
Add the garlic and continue stirring. Add the hot stock, one ladle at a time, until the risotto is cooked but still al dente.
Just before the end of cooking time, add the gammon, parsley and peas and heat through.
Stir in the grated Parmesan and adjust seasoning to your taste. Serve immediately.