Easy risotto with ham, peas and sage
This budget‑friendly risotto keeps things wonderfully simple: just a handful of ingredients, one pot, and no constant stirring. It delivers creamy, comforting results with minimal effort, making it an ideal weeknight go‑to. Leave out the ham for a vegetarian version that’s just as satisfying.
Serves 4 Download recipe
Ingredients
1 onion
2 tbsp oil
Knob of butter
300g risotto rice
1l hot vegetable stock
100g frozen peas
6 slices of lean ham
1 small bunch of sage or 1tsp dried sage
Grated cheese to serve
Method
Finely chop the onion. Heat the oil and the butter in a pan. Add the onions and fry until lightly browned. (This will take about 7 minutes)
Add the risotto rice and hot vegetable stock, then bring to the boil. Stir well, then reduce the heat and cover for 15-20 minutes until the rice is almost tender.
Stir in the frozen peas, season with salt and pepper and cook for a further 3 minutes, until the peas are cooked.
Add the sliced ham and chopped sage.
To serve
Serve sprinkled with grated cheese and ground pepper.
Recipe courtesy of Red Gables, Stowmarket
