Carmarthen Ham and Pea Risotto
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Ingredients
- 250 g cooked ham hock, shredded
- 300 g arborio risotto rice
- 200 g frozen peas
- 900 ml chicken stock
- 30 g butter
- 1 onion
- 40 g mature cheddar, grated
Nutrition (per serving)
- Calories
- 547 kcal
- Protein
- 27.5 g
- Carbohydrate
- 67.2 g
- of which sugars
- 4.2 g
- Fat
- 18 g
- of which saturates
- 8.8 g
- Fibre
- 4.2 g
- Salt
- 3.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pan and cook the finely chopped onion for 6 minutes until soft.
- 2
Add the arborio risotto rice and stir for 1 minute to coat.
- 3
Add the chicken stock a ladleful at a time, stirring frequently and letting each addition absorb before adding the next, for about 18-20 minutes until the rice is creamy and just tender.
- 4
Stir in the frozen peas for the final 3 minutes of cooking.
- 5
Fold in the shredded ham hock and grated mature cheddar and warm through.
- 6
Season with black pepper and serve immediately.
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