Zesty Pea, Ham and Parmesan Dutch Oven Risotto
  • 2 cups chicken stock
  • ⅓ cup water
  • ⅓ cup white wine
  • 1 cup aborio rice
  • 1┬żoz(50g) shaved leg ham cut or shredded into small pieces
  • 1 cup frozen peas
  • 2 tablespoons butter
  • 1 cup grated parmesan cheese
  • salt & pepper
  • zest of 1 lemon
  1. Heat oven to 350 (175C). Pour the chcicken stock, water and white wine into a Dutch oven, cover and bring to the boil on the stovetop.
  2. Stir in the aborio rice, season with salt and pepper and place covered into the oven for 18-20 minutes.
  3. Remove from the oven. Take the lid off and quickly stir in the leg ham, frozen peas, butter, Parmesan cheese and lemon zest. Adjust seasoning if necessary.
Recipe by Almond to Zest at https://www.almondtozest.com/zesty-pea-ham-parmesan-dutch-oven-risotto/