Pea risotto with cooked ham ("Risi e bisi")

Name: Pea risotto with cooked ham ("Risi e bisi")
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 2–3 Garlic cloves; 2 TEASPOONS Vegetable broth; 2 TABLESPOONS Olive oil; 2 TABLESPOONS Butter; 250 g Risotto rice; 7-10 Tbsp ¼ l dry white wine; 200 g cooked ham (in slices); 75 g Parmesan (piece); 5-6 Stem(s) Basil; 300 g frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
2–3 Garlic cloves
2 TEASPOONS Vegetable broth
2 TABLESPOONS Olive oil
2 TABLESPOONS Butter
250 g Risotto rice
7-10 Tbsp ¼ l dry white wine
200 g cooked ham (in slices)
75 g Parmesan (piece)
5-6 Stem(s) Basil
300 g frozen peas
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely dice the onion and garlic. Approx. ½ Boil up l water, dissolve broth in it. Heat oil and butter in a pot. Fry onion and garlic until transparent. Add rice and sweat briefly.
2
Pour the stock and wine little by little into the rice. Always add the next portion of liquid only when the rice has absorbed the liquid. Cook for about 30 minutes in total.
3
Cut the ham into strips. Coarsely grate parmesan. Put aside about 1 tbsp. for sprinkling. Wash the basil, shake dry, pluck the leaves from the stalks. Add peas to the risotto about 5 minutes before the end of the cooking time and stir in.
4
Stir in the ham and heat everything up again briefly. Stir in parmesan and let it melt. Season risotto with salt and pepper. Fold in basil leaves. Arrange the risotto and sprinkle with the rest of the Parmesan.
5
Drink tip: finely spiced white wine, e.g. a Gavi di Gavi.