Description
This delicious oven-baked risotto is creamy and packed with flavor, featuring arborio rice, ham, and peas, perfect for a cozy dinner.
Ingredients
Scale
- 300 g (10½oz) arborio rice
- 1 tbsp olive oil
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder or 2 garlic cloves (peeled and minced)
- ¼ teaspoon celery salt
- 150 g (1 cup) cooked ham chunks (or shredded ham hock)
- 700 ml (3 cups) just-boiled strong chicken stock
- 115 g (2/3 cup) frozen peas
- 50 g (½ cup) grated (shredded) Parmesan
- juice of ½ lemon
- grated Parmesan
- ground black pepper
- chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 200°C fan/425°F/gas mark 7. Place a lidded casserole dish in the oven to heat up.
- Once the casserole dish is hot, remove from the oven and remove the lid (leave a tea towel (dish towel) on the lid so you don’t accidentally pick up the hot lid).
- Carefully add the rice to the dish, along with the oil, pepper, garlic, celery salt, ham and hot stock. Stir together, place the lid on the pan and put in the oven for 17 minutes.
- Remove from the oven, add the peas, Parmesan and lemon juice and stir together. Place the lid back on and return to the oven for a further 3 minutes until the rice is tender.
- Remove from the oven and give it a taste. Add a little more salt and pepper if needed (the level of saltiness depends on how salty your ham and stock are).
- Serve the risotto topped with extra Parmesan, black pepper and fresh parsley.
Notes
- For added flavor, consider using homemade chicken stock.
- Substitute the ham with cooked chicken or vegetable stock for a different twist.
- Let the risotto rest for a minute or two before serving to enhance the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 50 mg