Pea, Ham and Cream Cheese Risotto Recipe

pea ham and cream cheese risotto pinterest pin

Easy and budget-friendly risotto recipe

 

This is a bit of a cheat’s risotto, we haven’t used wine or risotto rice but it still is a tasty meal.  Using cream cheese gives this fake risotto a creamy and smooth finish that you would get in traditional risotto.
We’ve added soft cheese to make this risotto delicious and creamy.  We think this would be tasty with smoked sausage, garlic sausage in fact any kind of smoked ham/crispy bacon.

pea ham and cream cheese risotto pinterest pin

Ingredients

olive oil
200g Gammon steak cut into short, thin strips
1 onion, finely chopped
2 cloves garlic, crushed
300g rice
tablespoon of thyme leaves
700ml vegetable stock
200g frozen peas
200g soft cheese

Method

Heat oil in a large saucepan over medium heat.
Add the gammon and stir-fry until starting to brown.
Remove from the pan and set aside.
Add the onion and garlic to the pan, cover and cook gently for 5 mins until softened.
Add the rice to the pan and cook for 1 min stirring continuously.
Add the thyme.
Add the stock and let the rice mixture simmer away until the rice has nearly absorbed all the stock.
When the rice has nearly cooked, add the peas and gammon and stir through.
By this time all of the stock should be absorbed by the rice.
Stir in the soft cheese and season to taste.

 


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pea ham and cream cheese risotto pinterest pin

Pea, Ham and Cream Cheese Risotto

creamy and tasty cheats risotto
Course lunch, Main Course

Ingredients
  

  • olive oil
  • 200 g Gammon steak cut into short thin strips
  • 1 onion finely chopped
  • 2 cloves garlic crushed
  • 300 g rice
  • tablespoon of thyme leaves
  • 700 ml vegetable stock
  • 200 g frozen peas
  • 200 g soft cheese

Instructions
 

  • Heat oil in a large saucepan over medium heat.
  • Add the gammon and stir-fry until starting to brown.
  • Remove from the pan and set aside.
  • Add the onion and garlic to the pan, cover and cook gently for 5 mins until softened.
  • Add the rice to the pan and cook for 1 min stirring continuously.
  • Add the thyme.
  • Add the stock and let the rice mixture simmer away until the rice has nearly absorbed all the stock.
  • When the rice has nearly cooked, add the peas and gammon and stir through.
  • By this time all of the stock should be absorbed by the rice.
  • Stir in the soft cheese and season to taste.
Keyword lunch, main course, rice, risotto

 

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Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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