Pea and ham is a classic pairing and works well in this nourishing risotto.
Ingredients
RTÉ Today's TV Home Cook is a nationwide search to find Ireland's next standout home cook. Eight contestants from across the country have been selected and mentored by Trisha Lewis as they take on a series of cooking challenges in a professional TV kitchen for the very first time.
Over two days, they will share their recipes.
Meet Shane Tallon, who prepared a pea and ham risotto.
- Rapeseed oil
- 350g risotto rice
- 1 onion (finely diced)
- 1 stick celery (finely diced)
- 100ml white wine
- 1L ham stock
- 400g frozen peas
- 100g parmesan
- 75g butter
- 250g cooked ham (diced)
- Lemon (zest/juice optional)
- Fresh mint
Method
- Heat oil in a heavy pot over medium heat. Add onion and celery, cooking gently until soft.
- Warm the ham stock in a separate pot and keep it at a simmer.
- Add rice to the vegetables and stir for 1–2 minutes to toast lightly.
- Pour in white wine and allow it to cook off fully.
- Add stock one ladle at a time, stirring regularly and allowing it to absorb before adding more.
- After about 8 minutes, add peas to the stock to warm through.
- Continue adding stock until rice is creamy and cooked (15–18 minutes total).
- Stir in butter, parmesan and cooked ham.
- Finish with lemon zest or juice and fresh mint if desired. Serve immediately.
