Ingredients
Equipment
Method
Preparation
- If using frozen vegetables: About an hour before you wish to start cooking, take the beans & peas out of the freezer to warm up a little.
- First peel & chop the onion, medium. See our onion Tip. Also finely chop the garlic. See our garlic Tip.
- Zest the lemons, and cut the zest smaller. Also juice both lemons. See our lemon Tip. Remove any excess fat from the ham, and chop into medium pieces, separating them out.
- Grate enough Parmesan to add a generous handful or two to the dish. Also grate extra for serving, if liked. Remove the woody stems from the mint, and chop finely. See our herb Tip.
- Just before you wish to start cooking, measure the stock into a saucepan, and place over a low to medium heat. Also measure out the rice.
Key step one: Cooking the rice in the oil
- The risotto should be cooked to order, and you need to allow about 30 minutes before serving for this. First add a little oil to a pan large enough to hold the finished risotto, and set over a low to medium heat. When it is warm - test by hovering your hand over it - add the rice all at once.
- Stir and keep stirring until the rice turns translucent at the edges, with just a little white at the core. This will take about 3 minutes or more. See our tips, detailed instructions & pictures in the post above.
Key step two: Adding the wine
- Keep the stock at a simmer, close to the risotto pan.
- When the rice is translucent, add the wine to the pan. It will likely sizzle & spit, so take care. Stir and keep stirring until the wine is fully absorbed. The rice should start to look creamier.
Key step three: Adding the stock
- When the wine has absorbed, add one ladle of the stock and stir and keep stirring until it is fully absorbed by the rice. You can then add another ladle, and stir well - again until absorbed. Keep going, one ladle-full at a time, stirring.
- When you have added a few ladles of stock, also add the lemon juice (keeping some back to adjust at the end) and lemon zest. Also season with black pepper. Do not add salt, as the stock will be salty and you will add more salty flavour with the ham & Parmesan later. Stir.
- Keep going, adding the stock & stirring, until the rice is tender. How long will depend on your rice, but usually about 20 minutes. The best way to test is to bite into a piece - if it is chalky or firm, keep cooking, adding more stock. If it is soft and yields, even if it retains a little bite (this is good), the risotto base is done.
Key step four: Adding the other key inclusions
- Add the broad beans & peas together, and stir well. Bring up the heat - it is important that the risotto comes back up to temperature and that the vegetables cook, about 3 to 4 minutes, but be careful not to overcook the rice. Add a very little more stock if the rice becomes too tight.
- When the risotto has warmed, add the ham and fold in thoroughly but gently, to prevent it breaking.
Key step five: Finishing the risotto
- Now add a generous handful or two of Parmesan, or to taste, then remove from the heat and stir in well. Add the chopped mint and stir again.
- Allow to stand, covered and off the heat, for a minute or two to allow the flavours to develop. Taste, and adjust with lemon, pepper or salt to your liking, if needed.
Serving the risotto
- This risotto is a meal in itself, so we serve just as it is, though you can add a few salad leaves on the side if you prefer. Top the risotto with a little more Parmesan, if liked.
- Alternatively, a risotto would traditionally be served as a starter before a more protein-heavy main. If you wish to do this with this risotto, halve the quantity of add-ins and finish with a few knobs of cold butter (and a little less Parmesan) before resting, for a lighter, creamier finish.
- Enjoy!