Pea and Ham Risotto with Goats Cheese.
I have waxed lyrical about the core ingredients in this pea and ham risotto previously and it is another iteration of flavours that will repeat here forever. Why? Well simply because they are magical, salty ham, slightly acidic goats cheese and sweet peas are a match made in heaven as far as I am concerned.
So whether it is my deep fried goats cheese with peas or my pickled peach salad with goats cheese you will find similar flavour profiles in many of my dishes. In essence we are talking about sweet, sour and salty.
Whilst they may be more closely associated with Asian foods go buy your meatballs from Ikea or a cheese burger from McDonalds and try you will undoubtedly get the same flavours.
Significantly societies completely unlinked to each other have favoured these flavour profiles independently. Surely that indicates that, in general, as a species we love these flavour profiles.
The love of a good risotto.
In the same way that these flavour profiles are not new to my site, this pea and ham risotto with goats cheese is not the first risotto ‘rodeo’ here either.
I have, almost certainly, written many times about how I consider the ‘ritual’ to be as much a part of the risotto making process. In fact I love the making as much as the eating, now I am not a hippy, yoga pant donning, new age chap, but I am very fond of tuning in and copping out!
My personal preference for music is loud and fast and my tipple dark and red, but the mood is always in complete contrast. Chilled and relaxed, because that is what cooking a risotto does.
You have one job, stir, risotto is the simplest dish in the world to cook because you have that one job. If you have ever messed up a risotto it is because you did not relax and do your one job!
As a result, the more you do your job the better your risotto will be… And that dear readers is the reason why every Instant Pot risotto is rubbish, discuss 😉
Few flavours work as well together as pea and ham and as a result this pea and ham risotto with goats cheese adds another dimension to that perfect couple!
- 125 g Risotto Rice
- 50 g Shallot Finely diced.
- 35 g Celery Finely diced.
- 100 ml White Wine
- 500 ml Chicken Stock
- 200 g Frozen Peas
- 50 g Butter
- 75 g Prosciutto Ham Cut into 1cm strips.
- 150 g Goats Cheese Soft and fresh.
- 1 Tsp Mint Sauce
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Add half of the butter to a large frying pan over a medium heat.
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After that has meted add in the shallot and celery and cook for 3-5 minutes or until softened.
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Turn up the heat a little and then add in rice and cook, stirring continuously for 2-3 minutes until it becomes translucent.
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Pour in the wine and then cook out until the rice mix is almost dry.
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This is the most important part of any risotto, ladel in the hot stock a little at a time stirring as often as possible, the more you stir the more creamy your risotto.
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Once you have added all the stock your rice should be very nearly cooked, have a taste it should have just a little bite and the remaining liquid of which there should be little should be creamy.
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When you are at this stage throw in your defrosted frozen peas and mint sauce then cook for another 60 seconds.
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Finally remove from the heat, stir in 100g of the goat cheese, 50g of the Prosciutto ham and the remaining butter. Add a lid and allow to sit for 5 minutes.
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Serve topped with the remaining ham and goats cheese.
Risotto with goats cheese is one of my favourite easy comfort foods. So simple and delicious.
Mine too, in fact any risotto is comfort food to me.
It sounds like a very nice and fresh dish.
Thank you.
This sounds amazing! I love risotto too, but I don’t share your love of making it! I have a hard time with patience 🙂
lol, standing there stirring a risotto, glass of wine, some good tunes is my idea of relaxation… Forget meditation this is where it is at for me 😉
Brian, this is the perfect lunch or light dinner for this time of the year ! Love all the flavor combinations you have here !
Thank Linda!
this is a gorgeous recipe
Thanks Claudia.
Ohh I love the combination of goat cheese and the prosciutto ham can imagine it must taste great. As I don’t like peas (sorry for that), I would substitute them with some other veggies.
What what what, you don’t like peas? How, why, what… Never mind 😮 😉 Anything with a little sweetness would work well to keep the flavours balanced.