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    Ham & pea risotto

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    Ham & pea risotto

    A one-pot wonder. Risotto doesn't have to be complicated; it's just stirred, creamy rice. And any rice will do!

    This is a Full Time: Get Cooking with Marcus and Tom recipe. Premier League footballer Marcus Rashford and chef Tom Kerridge have created the campaign as part of #EndChildFoodPoverty to get families across the country cooking nutritious, low-cost meals.

    • Total time: 35 minutes

    Serves: 4


    1 onion
    3 tbsp vegetable oil
    1 mug of rice
    1 reduced salt stock cube (chicken or vegetable)
    3 mugs of boiling water
    1 mug of frozen peas
    1 packet of wafer-thin ham (look out for 200g packs)
    A handful of dried grated parmesan


    1. Start by peeling and roughly chopping the onion. Next, heat the vegetable oil in a saucepan and, once hot, add the onion and fry for around 4-5 minutes until softened and golden brown.

    2. Tip in the rice and stir to coat it in the onion and oil. Crumble in the stock cube and stir it in. Then, add 1 mug of boiling water from the kettle. Keep stirring over a medium-low heat, until the water is absorbed. Repeat this with 2 more mugs of water in turn, stirring until the water is absorbed before adding the next one. This will take around 15-20 minutes.

    3. Next, stir in the peas and take the saucepan off the heat. Slice up the ham and add this to the pan, along with a handful of parmesan - or however much you want! Add a bit of pepper and give it a stir.

    4. Spoon into bowls to serve, and sprinkle over a bit more parmesan and black pepper if you like. 

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