Description
A creamy and flavorful oven-baked risotto made with arborio rice, ham, and peas.
Ingredients
Scale
- 300 g arborio rice
- 1 tbsp olive oil
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder (or 2 garlic cloves, peeled and minced)
- ¼ teaspoon celery salt
- 150 g cooked ham chunks (or shredded ham hock)
- 700 ml just-boiled strong chicken stock
- 115 g frozen peas
- 50 g grated Parmesan
- juice of ½ lemon
- grated Parmesan for serving
- ground black pepper for serving
- chopped fresh flat-leaf parsley for serving
Instructions
- Preheat the oven to 200°C fan/425°F/gas mark 7. Place a lidded casserole dish in the oven to heat up.
- Once the casserole dish is hot, remove from the oven and remove the lid (leave a tea towel on the lid so you don’t accidentally pick up the hot lid).
- Carefully add the rice to the dish, along with the oil, pepper, garlic, celery salt, ham, and hot stock. Stir together, place the lid on the pan and put in the oven for 17 minutes.
- Remove from the oven, add the peas, Parmesan, and lemon juice, and stir together. Place the lid back on and return to the oven for a further 3 minutes until the rice is tender.
- Remove from the oven and give it a taste. Add a little more salt and pepper if needed (the level of saltiness depends on how salty your ham and stock are).
- Serve the risotto topped with extra Parmesan, black pepper, and fresh parsley.
Notes
- This risotto is easy to prepare and is perfect as a comforting main dish.
- Adjust the seasoning according to the saltiness of your stock and ham.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 40 mg