Ham and Pea Risotto

• 300 g Arborio Rice
• 1 Shallot
• 50 ml Olive Oil
• 80 ml White Wine
• 900 ml Chicken Stock
• 170 g Frozen Peas
• 30 g Grated Parmesan
• 80 g Ham

Peel the shallot and roughly chop. Place in the bowl fitted with the ultrablade knife and mix at speed 11 for 10 s. Replace the ultrablade knife with the mixer. Pour the olive oil into the processor and launch the P1 slow cook program (without the stopper) at 130°C for 3 mins.

When it beeps, add the rice and launch the program again for 3 mins. Add the white wine and set the program for 1 min.

When the program has finished, pour in the chicken stock and launch the P3 slow cook program at 95°C for 12 mins, and attach the stopper. Add the peas and set the program for 10mins.

At the end of cooking, add the parmesan and chopped ham and mix gently. Adjust the seasoning and serve immediately.