Pea risotto with cooked ham

Name: Pea risotto with cooked ham
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Peas; 1 Onion; 2–3 Garlic cloves; 2 TABLESPOONS Olive oil; 20 g Butter; 250 g Risotto Reis; 7-10 Tbsp Pepper; 500 ml Vegetable broth; 250 ml dry white wine; 200 g cooked ham (slightly thicker slices); 75 g Parmesan cheese; 5-6 Stem(s) Basil; 7-10 Tbsp Salt

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Peas
1 Onion
2–3 Garlic cloves
2 TABLESPOONS Olive oil
20 g Butter
250 g Risotto Reis
7-10 Tbsp Pepper
500 ml Vegetable broth
250 ml dry white wine
200 g cooked ham (slightly thicker slices)
75 g Parmesan cheese
5-6 Stem(s) Basil
7-10 Tbsp Salt

Directions

1
Peas from the skin peel, wash and in a sieve well drain. Peel and finely chop the onion. Peel garlic and chop very finely
2
Heat oil and butter in a pot, fry onion and garlic over low heat until transparent. Add rice and sauté briefly. Season with pepper. Add broth and wine bit by bit, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes
3
In the meantime cut the ham into strips. Coarsely grate parmesan. Wash basil, shake dry, pluck leaves from the stalks. Add peas 3-4 minutes before the risotto is done. At the end of the cooking time, add ham and Parmesan, except for 1 tbsp. for sprinkling, mix in, heat up briefly, season again with salt and pepper. Mix in basil. Arrange risotto sprinkled with remaining Parmesan in a bowl