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Ham, Pea, Leek and Tarragon Risotto

  • 5.0 Star
    rating
  • Timer Prep 10 min
    Cook 35 min
  • Chart 505.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Finely slice the leeks. Defrost the frozen peas. Tear the cooked ham into chunks. Chop the fresh tarragon. Finely grate the Parmesan cheese.

Method

  1. 1 Heat the olive oil in a large frying pan. Add the leeks and cook gently for 10-12 minutes until softened.
  2. 2 Stir in the paste and cook for 2 minutes.
  3. 3 Stir in the rice to coat, then cook for a further 2 minutes, stirring continuously.
  4. 4 Pour in the white wine and stir over a medium heat until absorbed.
  5. 5 Gradually add the stock, a ladleful at a time, stirring constantly, allowing each ladleful to be absorbed before adding the next.
  6. 6 Once all the stock has been absorbed (this should take at least 15 minutes and the rice should be tender but still have a slight bite), season to taste.
  7. 7 Add the peas, ham, tarragon and Parmesan and mix well. Serve immediately with extra cheese, if you like.

2 Reviews

  • Nancy O'Connor

    This has become a firm favourite in our household! Such a tasty dish. I also add some mushrooms. Highly recommend it.

  • Great Monday Meal

    We made this with some left over gammon from the Sunday roast and also added in some chopped green beans. Lovely dish and easy to make!

  • Average per serving
  • Calories 505.0kCal
  • Fat18.7g
  • Saturated5.2g
  • Salt4.93g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg