Total Time
Prep 30 mins
Cook 0 mins

Made this for tea tonight, added some chopped leftover gammon, very tasty

Ingredients Nutrition


  1. Bring stock to boil in a saucepan, keep on a low heat while you are making the risotto.
  2. In saute pan, melt butter and add garlic and onions, allow to cook for 5 minutes.
  3. Add rice and stir continuously over a low heat until the grains start to soften.
  4. Over a medium heat begin to add the hot stock a ladle at a time, allow rice to absorb all stock before adding next ladle.
  5. Continue to add the stock gradually , stirring all the time for about 15-20 minutes (mum prefers to cook her risotto for 40 minutes, but up to you).
  6. Rice is ready when is soft, but still has chalky "bite" to it in the middle.
  7. Tip frozen peas in (and gammon or other cooked meat if using) and stir in and heat through, about 3 minutes. by this time the peas should be defrosted and the risotto bubbling again.
  8. Finally stir in parmesan and serve immediately with thinly sliced parmesan on top.
  9. For vegetarian do not use the chicken stock.
Most Helpful

This made a tasty side dish to my grilled pork. Thanks for sharing.

Chris Reynolds August 02, 2013

this was fantastic!! perfect consistency- i added about 1/2 a glass of white wine before the stock and cooked it off a bit.... yum! the flavours worked so well together. Bacon adds a bit of extra flavour, too- i cooked mine with the onion and garlic (although i like really well done bacon, so it might just be me) thanks for posting, sure to cook again.

ellle November 23, 2007

Yummy risotto! I added three tablespoon of white wine before adding the broth and topped with some bacon before serving. It turned out perfect! I was weary of the peas cooking in three minutes, but they were just fine. We really enjoyed this dish. Thanks Perfect Pixie!

AmandaInOz September 07, 2007