Gammon, Pea and Mushroom Risotto

Risotto is my ultimate comfort food. Carb heavy and Parmesan heavy… the two best combinations in my opinion!

I always make this after I’ve slow cooked some Gammon as it’s perfect for the leftovers and to use the stock up too!

On this occasion though I used chicken stock as someone (Kieran) disposed of the stock whilst washing up! 🙄 Chicken Stock is fine though and still makes a banging Risotto.

For 2 people you will need:

• Gammon

• 80g Risotto Rice

• 80g Peas

• 1 Onion diced

• 8 Mushrooms sliced

• 1ltr Stock

• 1 tsp Lazy Garlic

• Basil

• 30g Parmesan

First thing I do is sweat the onion for about 10 minutes with a pinch of salt

Add the Risotto Rice and fry gently for a minute or so, then start adding the stock. I add a ladle at a time and cook on a low heat, stirring whilst cooking

After approximately 15 minutes, add in the Gammon, then continue to add the stock till the Rice is nearly cooked through (you won’t need all the stock!), the best way to tell if it’s nearly done is keep trying it… you want it to have a bite to it or it will just be mushy and stodgy

When the Rice is nearly there, add the peas for the last couple of minutes

Then finish by adding the majority of the Parmesan and Basil, saving some to go on top! I add lots of black pepper (because I love it) but don’t tend to add salt as it shouldn’t need anymore!

This is one of my favourite Risotto combinations! But it’s also really good with cooked shredded Chicken 😋

Hope you enjoy it!

L x