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Square image of Ham and Pea Risotto served in a rustic brown bowl. There is a fork sticking out.
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Ham and Pea Risotto Recipe

Let the oven do all the work with this easy baked ham and pea risotto.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American-Italian
Keyword: 25 minute meals, One Pot Recipes, quick dinner
Servings: 4
Author Nicky Corbishley

Ingredients

  • 300 g (10½oz) arborio rice
  • 1 tbsp olive oil
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder or 2 garlic cloves (peeled and minced)
  • ¼ teaspoon celery salt
  • 150 g (1 cup) cooked ham chunks (or shredded ham hock)
  • 700 ml (3 cups) just-boiled strong chicken stock
  • 115 g (2/3 cup) frozen peas
  • 50 g (½ cup) grated (shredded) Parmesan
  • juice of ½ lemon

To serve:

  • grated Parmesan
  • ground black pepper
  • chopped fresh flat-leaf parsley

Instructions

  • Preheat the oven to 200°C fan/425°F/gas mark 7. Place a lidded casserole dish in the oven to heat up.
  • Once the casserole dish is hot, remove from the oven and remove the lid (leave a tea towel (dish towel) on the lid so you don’t accidentally pick up the hot lid).
  • Carefully add the rice to the dish, along with the oil, pepper, garlic, celery salt, ham and hot stock. Stir together, place the lid on the pan and put in the oven for 17 minutes.
    300 g (10½oz) arborio rice, 1 tbsp olive oil, ½ teaspoon ground black pepper, ½ teaspoon garlic powder or 2 garlic cloves (peeled and minced), ¼ teaspoon celery salt, 150 g (1 cup) cooked ham chunks (or shredded ham hock), 700 ml (3 cups) just-boiled strong chicken stock
  • Remove from the oven, add the peas, Parmesan and lemon juice and stir together. Place the lid back on and return to the oven for a further 3 minutes until the rice is tender.
    115 g (2/3 cup) frozen peas, 50 g (½ cup) grated (shredded) Parmesan, juice of ½ lemon
  • Remove from the oven and give it a taste. Add a little more salt and pepper if needed (the level of saltiness depends on how salty your ham and stock are).
  • Serve the risotto topped with extra Parmesan, black pepper and fresh parsley.
    grated Parmesan, chopped fresh flat-leaf parsley, ground black pepper

Video

Notes

Don't like ham or peas?

Swap out the ham for chunks of cooked chicken and chunky mushroom slices if you want to change this dish up.

Nutritional information is approximate, per serving. This recipe serves 4.

Nutrition

Calories: 506kcal | Carbohydrates: 65g | Protein: 22g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 1158mg | Fiber: 4g | Sugar: 2g

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