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Zesty Pea, Ham and Parmesan Dutch Oven Risotto


  • 2 cups chicken stock
  • 1/3 cup water
  • 1/3 cup white wine
  • 1 cup aborio rice
  • oz 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


  • 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.
  • Stir in the aborio rice, season with salt and pepper and place covered into the oven for 18-20 minutes.
  • 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.