Pea and Ham Risotto

Ingredients:

200g arborio rice

750ml of hot chicken stock

400g frozen peas

300g left over gammon cut into cubes (or ham)

1 shallot, finely chopped

1 glass of white wine

200g of grated Parmesan

Method:

1. In a pan over a medium heat, pour the rice and after a few seconds, add a tbsp of olive oil, add the onion and heat everything up.  Add the wine, and leave it to reduce.  Add the stock, one ladle at a time, allowing the liquid to be absorbed by the rice.  Allow to cook for 18 mins, stirring regularly.

2. With the last ladle, add the frozen peas and ham, and stir well.

3. Add the grated Parmesan and mix well. Serve on plates with some basil leaves.