Ingredient:
60 g (2 oz) butter
1 onion, finely chopped
60 g (2 oz) Parma ham, diced, or 90 g (3 oz) unsmoked lean bacon rashers, rinds removed, diced
2 garlic cloves, crushed
300 g (10 oz) risotto rice
300 g (10 oz) frozen peas
Salt and black pepper
1 litter (1 ¾ pints) hot chicken or vegetable stock
60 g (2 oz) Parmesan cheese, grated, and 2 tbsp chopped parsley, to garnish

Method:
Melt the butter in a large pan. When it is foaming, add the onion, Parma ham, and garlic, and cook gently, stirring occasionally, for 3-5 minutes until the onion is soft but not coloured.

Add the rice and stir to coat in the butter. Then add the frozen peas and seasoning.

Pour in half of the stock and cook, stirring constantly, over a low heat until it is absorbed. Add a little more stock and cook, stirring, until it has been absorbed.

Continue adding the stock in this way until the rice is just tender and the mixture is thick and creamy. It should take about 25 minutes.

Serve hot, sprinkled with the grated Parmesan cheese and chopped parsley.