Ingredients

400g risotto rice
500g frozen peas (for puree)
100g diced onion
200g sliced ham
100g butter
75ml vegetable oil
1ltr water
1 Stock cube

Method

1. Put a pan of salted water on to boil. Once boiling, add the 500g of frozen peas and cook for 2 minutes

2. Drain the peas off well and then blend in a blender until to smooth. Remove from the blender and set aside

3. Place one litre of water in another pan and bring to the boil with a stock cube and stir well

4. Place a large pan on the stove with the veg oil and then once hot add the onions and sauté (cook with no colour). After a minute or two, add the risotto rice and cook it rice for 1-2 mins on a medium heat, stirring all the time so it doesn’t stick

5. Add the stock 100ml at a time and turn the heat down to a low to medium heat stirring all the time to make sure it doesn’t stick - It will take around 20-25 minutes to cook the rice following the process of adding stock bit by bit

6. Once all the stock has been added, add the pea puree to your risotto and mix well

7. Turn the heat off the stove now, add the butter and ham and mix very well and place a lid on your pan and leave the risotto to rest for 3-4 minutes before serving, this is so the grains will absorb all the liquid and also so they can rest and make your risotto nice and creamy


Recipe by Callum Graham, head chef at Bohemia Jersey, as featured in the Jersey Evening Post, Family Meals for a Fiver series, 14 January 2023
*Prices correct at time of print