Pea and Ham Risotto
photo by Karen Elizabeth
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 30 g butter
- 1 onion, finely chopped
- 1 1⁄2 cups arborio rice
- 420 g split pea and ham soup
- 1 cup white wine
- 3 cups boiling water
- 150 g mushrooms
- 1 cup frozen peas
- 4 slices ham, diced
- 1 cup grated parmesan cheese
directions
- Melt butter, cook onion for 3 minutes.
- Stir in rice and toss to coat in onion mixture.
- Add soup and wine, stir well.
- Gradually add water.
- Simmer over low heat, stirring often till liquid is absorbed and rice is tender.
- This may take 20 minutes or so.
- Add mushrooms, peas, parmesan and ham in the last 5 minutes of cooking.
- Season to taste.
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Reviews
-
Wow, using soup in this recipe adds amazing flavour and a wonderful creaminess! I hadn't done this before, but really liked the results. I used bacon rather than the ham, cooking it with the onion initially, and since I didn't have mushrooms, I left them out. I used all the peas, though, we like peas! Yum, this was really good, Kate, thank you!
-
Nice and different risotto recipe which breathed some fresh life into some homemade split pea soup I had frozen. I cut back the frozen peas to 1/2 cup and used canned mushrooms. I also made this the traditional risotto method, adding the soup and wine, letting it cook down while stirring, then adding 1 cup water, again stirring and letting it cook down, adding another cup of water and let it cook down, then another 1/2 cup water. Mine took 30 minutes. Made for both Aus/NZ Oct Recipe Swap and for the October Photo Challenge.
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