Italian Pea and Ham Risotto

italian pea and ham risotto

Italian Pea and Ham Risotto

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In northern Italy, where rice dishes are as popular as pasta dishes are in the south, this recipe is called 'Risi Bisi'. It is important to use an Italian short-grain rice to make this simple but tasty risotto.
Servings: 4
Calories: 574
Prep Time 10 minutes
Cook Time 35 minutes


  • 12 oz Italian short-grain risotto rice
  • 4 thin slices lean cooked ham
  • 1/2 large onion
  • 2 tablespoons virgin olive oil
  • 1/2 oz butter
  • 2 pints chicken or vegetable stock
  • 1/4 pint dry white wine
  • 3 oz frozen peas
  • Salt and freshly ground black pepper
  • 2 oz freshly grated Parmesan cheese


  • Remove any fat from the ham. Cut the ham into thin slices and leave to one side. Finely chop the onion. Heat the oil and butter in a large saucepan over a gentle heat and cook the onion for 5 minutes, until soft and golden.
  • Mix the rice with the onion and continue cooking it over a moderate heat for 5-7 minutes, until the grains of rice begin to burst. Meanwhile, heat the stock.
  • Stir the wine into the rice until it has been absorbed. Add 1/4 pint (150 ml) of the hot stock. Mix well and cook over a moderate heat until the stock has been absorbed, stirring continuously.
  • Continue cooking for 20 minutes, adding the remaining stock in 1/4 pint quantities, until the rice is tender yet firm and the texture is creamy. Add the peas with the last measure of stock and season to taste.
  • Fold in the ham and 1 oz (25 g) of the Parmesan. Divide the mixture between serving bowls, sprinkle with the remaining Parmesan and serve.
Calories: 574 kcal
Carbohydrates: 76 g
Protein: 18 g
Fat: 19g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 35 mg
Sodium: 1535 mg
Potassium: 252 mg
Fiber: 4 g
Sugar: 4 g
Vitamin A: 866 IU
Vitamin C: 10 mg
Calcium: 184 mg
Iron: 4 mg
Cuisine Italian
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