Name: Adam Liaw’s ham and pea risotto
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 litre chicken stock (or vegetable stock); 3 tbsp olive oil; 1 small brown onion,peeled and finely diced; 2 cloves garlic,finely chopped; 2 cups carnaroli,arborio or vialone nano rice; ½ cup white wine; 1 cup diced leg ham; 2 cups frozen peas; 25g butter,cubed; 1 cup grated parmesan,plus extra to serve; salt and black pepper,to season; 1 tbsp finely shredded parsley,to serve

easyTime:<30 minsServes:4

I add the peas towards the end of the cooking process for pops of fresh sweetness,but including them from the beginning will bring out the rich,savoury nature of peas when they’re cooked longer.

Ingredients

1 litre chicken stock (or vegetable stock)
3 tbsp olive oil
1 small brown onion,peeled and finely diced
2 cloves garlic,finely chopped
2 cups carnaroli,arborio or vialone nano rice
½ cup white wine
1 cup diced leg ham
2 cups frozen peas
25g butter,cubed
1 cup grated parmesan,plus extra to serve
salt and black pepper,to season
1 tbsp finely shredded parsley,to serve

Method

Step1
Put stock into a pan,heat to a simmer and maintain.
Step2
Heat a low casserole dish over medium heat and add the olive oil. Fry the onion and garlic for about 3 minutes until the onion is translucent,then add the rice. Toast in the oil for about a minute,then add the white wine and stir until absorbed. Add about a third of the hot stock and simmer for about 5 minutes,stirring once or twice until absorbed. Repeat twice more for the remaining stock,adding the ham and peas with the last of the stock.
Step3
When the last of the stock is mostly absorbed (the risotto should be al dente but still quite “soupy”),vigorously stir through the butter and parmesan. The texture of the risotto should be quite soft so that it spreads easily on a plate if you tap the bottom;use extra stock or water to thin the risotto if the texture looks too firm. Taste and adjust seasoning. Scatter with parsley to serve.