Pea and ham risotto, true comfort food heaven, wonderful flavours, and the simplest of old fashioned cooking techniques.
Sweet peas offer the high notes, the ham offers a wonderful meaty salty vibe and the delicious goat’s cheese provides the foundation flavour to build it all on.
Bacon and Pea Risotto
I have waxed lyrical about the combination of core ingredients in this easy pea and ham risotto before.
They are flavours that just work and this recipe wraps them up in a soft and perfectly textured risotto.
Just like my chicken and bacon risotto, this is classically cooked at the stove.
Don’t worry, it is easy and you can even do it with a glass of wine in hand. In fact, it is the law that you must do it with a glass of plonk in hand!
Frequently Asked Questions
What type of ham should I use?
You should use something local and delicious! It would be easy to reel off a list of “famous” types of ham and bacon that will be imported on mass and vary in quality depending on where you are.
But realistically no matter where you live you will have some glorious local ham or bacon, speak to a butcher, and they will point you in the right direction.
Do I have to use goat’s cheese?
No, not at all, this dish works well with Parmesan or Pecorino Cheese. Do try and find some aged goat’s cheese because the salty acidic combination is genius in this recipe.
Look for something like garrotxa an aged goat gouda or ardsallagh if you can. As with the ham you may find local producers doing interesting things too.
How do I get a perfect creamy risotto?
Cooking a perfect creamy risotto is all about patience!
At the start of the process, you need to stir constantly once the first 2 or three ladles of stock have gone in just give it a good stir every 45-60 seconds.
But be there, and look after the risotto! Take some time, put everything else aside and pour and stir, and if wine is your thing have a sip or two!
Cooking the rice to the perfect texture should take around 25 minutes; temperature is key, you want a slight bubble.
Finally don’t forget to let it sit, this fixes up the final texture and is often overlooked.
A bowl of risotto is glorious comfort food that needs no sides as far as I am concerned, and this foxy pea and ham number is no different.
Having said that I quite often serve risotto with bread, mainly to mop up that wonderful starchy residue from the bow when I am finished.
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- 15cm or 6″ saucepan.
- 28cm or 11″ frying pan with a lid, you can improvise a lid with tin foil if needed.
- Chopping board.
- Kitchen knife.
- Stirring, serving spoons and a ladle.
- Sieve if you need to defrost the peas.
- Weighing scales and or measuring jug, cups and spoons.
Few flavours work as well together as pea and ham and this pea and ham risotto with goats cheese adds another dimension to that perfect couple!
- 125g (⅔ Cup) Risotto Rice
- 50g (⅓ Cup) Shallot
- 35g (⅓ Cup) Celery
- 100g (3½oz) Ham
- 125ml (½ Cup) White Wine
- 500-600ml (2-2½ Cups) Hot Chicken Stock
- 200g (1~ Cup) Green Peas
- 24 Mint Leaves
- 50g (3 Tbsp + 1 Tsp) Butter
- 50g (½ Cup) Mature Hard Goats Cheese
- Dice the shallot and celery as finely as you can.
- Cut the ham into a 7-10mm (¼-½") dice.
- Heat the stock in a 15cm or 6" saucepan and keep it hot (but not boiling) throughout the cooking process.
- Add half of the butter to a 28cm or 11" frying pan over a medium heat.
- When the butter begins to foam add the ham, shallot and celery and cook for 5 minutes stirring regularly.
- If your peas are frozen place them in a sieve and run them under cold water until they have defrosted.
- Turn up the heat a little and then add in rice and cook, stirring continuously for 2-3 minutes until it becomes translucent the edges.
- Pour in the wine and cook until the rice mix is almost dry. When it is done, you want a milky thick residue in the bottom of the pan.
- This is the most important part of any risotto, ladle in the hot stock a little at a time stirring as often as possible, the more you stir the cremier the risotto.
- 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.
- Shred the mint leaves as finely as you can.
- Grate the goat's cheese.
- When you are at this stage throw in your defrosted frozen peas and mint leaves and cook for a final 60 seconds.
- Finally, remove from the heat, and stir in almost all of the goat's cheese, and the remaining butter. Add a lid and allow to sit for 3-4 minutes,
- Sprinkle over the remaining goat's cheese when you serve the dishg.
Amount Per Serving: Calories: 673Total Fat: 32gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 105mgSodium: 1170mgCarbohydrates: 55gFiber: 11gSugar: 13gProtein: 32g
Calorific details are provided by a third-party application and are to be used as indicative figures only.