Light Risotto with Oil, Ham and Peas

Light Risotto with Oil, Ham and Peas

Main Course

  • 4

    Number of People

  • Affordable


  • Medium


  • Prep time

  • Cook time


  • 280g carnaroli rice
  • 40g cooked ham
  • 20g/1 tablespoon extra virgin olive oil
  • 200g peas
  • 90g Parmigiano
  • Reggiano cheese
  • 1.5 L vegetable stock
  • Fine salt


Place the oil in the appropriate section of the fryer; heat for approximately 3 minutes.

Add the rice and allow it to toast for 2 minutes, add the ham cut into cubes and brown for a further 2 minutes.

Pour in the stock and cook for approximately 15 minutes. At the end of cooking, add the shelled peas, a little oil and parmesan cheese. Serve.

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