Ham and Pea Risotto Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked arborio rice with ham, peas, and parmesan in a creamy risotto. This oven-baked version lets you skip constant stirring while developing a rich, savory flavor. Perfect for an easy weeknight dinner.
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Nutrition & ingredients
Ingredients
serves 4- 300 g (10½oz) arborio rice
- 1 tbsp olive oil
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder or 2 garlic cloves (peeled and minced)
- ¼ teaspoon celery salt
- 150 g (1 cup) cooked ham chunks (or shredded ham hock)
- 700 ml (3 cups) just-boiled strong chicken stock
- 115 g (2/3 cup) frozen peas
- 50 g (½ cup) grated (shredded) Parmesan
- juice of ½ lemon
- grated Parmesan
- ground black pepper
- chopped fresh flat-leaf parsley
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 1137mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 401mg
- Calcium
- 180mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1137MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.