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Light Risotto with Oil, Ham and Peas


Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serve: 4 people


  • 1 1/4 cup arborrio rice
  • 1 1/2 oz cooked ham
  • 1 tablespoon extra virgin olive oil
  • 1 cup peas
  • 1/3 cup Parmigiano Reggiano cheese
  • 6 1/2 cups vegetable stock
  • salt to taste


Heat the oil for approximately 3 minutes. Add the rice and allow it to toast for 2 minutes, add the ham cut into cubes and brown for a further 2 minutes. Pour in the stock and cook for approximately 15 minutes. At the end of cooking, add the shelled peas, a little oil and parmesan cheese. Serve.

This recipe has been added by ActiFry
on 11/27/2012

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