Ham Hock and Pea Risotto

• 2 tbspolive oil
• 1onion, finely chopped
• 1celery stick, finely chopped
• 2garlic cloves, crushed
• 320 gdry arborio rice
• 1.2litres hot chicken stock
• 300gfrozen peas
• 150gcooked ham hock, shredded
• fine salt
• black pepper
• 20gbutter
• 40gParmesan, finely grated
• 15 mllemon juice
• 10 gmint leaves, torn, optional (optional)
• Finely grated lemon zest (2 g)

Method

1. 1Heat the olive oil in a wide, heavy pan over a medium heat. Cook the onion and celery with a pinch of salt for 8 minutes until soft and translucent, then stir in the garlic for a minute.
2. 2Add the rice and stir for 2 minutes until the grains turn glassy at the edges. This toasting step keeps the grains separate and helps the risotto hold its texture.
3. 3Add a ladle of hot stock and stir until it has almost all been absorbed. Keep adding stock a ladle at a time, stirring often but not constantly, for 16 to 18 minutes until the rice is tender with a little bite in the centre and the risotto flows like thick porridge when you shake the pan.
4. 4Stir in the peas and the ham hock with the last ladle of stock and cook for 3 minutes until the peas and ham are piping hot throughout.
5. 5Take the pan off the heat. Add the butter, Parmesan, lemon zest and the measured lemon juice, put the lid on and leave for 2 minutes, then beat it in with a wooden spoon. Taste before you salt; ham hock and Parmesan carry plenty. Add a good grind of pepper. Serve straight away with the optional torn mint.

Per serving

kcal

607

protein

24.8g

fibre

6g

carbs

81.1g

fat

19.7g