5 mins
preparation
30 mins
cooking
Intermediate
4
Servings
This is a simple great tasting risotto that the whole family can enjoy. With just a few ingredients and a few steps, this dish is ready to enjoy.
Our method
- Fry shallots in olive oil until soft.
- Stir the Arborio rice into the shallots. Pour in the stock, bring to the boil and stir until completely absorbed.
- Finish off by adding the wine, stirring continuously until the rice is tender and it has a creamy consistency, this will take about 20 minutes.
- Refer to pack cooking instructions to cook the peas. Add the peas and cook whilst stirring until hot.
- Mix in half the grated parmesan and cooked ham.
- Season to taste.
- Top with grated parmesan to serve.
Tip!
- This quick and easy dinner goes perfect with a mixed leaf salad.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
60
g
Cooked ham
25
g
Olive oil
Garden Peas 375g
350
g
Arborio rice
50
g
Fresh parmesan
2 small
Shallots
500
ml
Vegetable stock
200
ml
White wine
