Ham, pea and leek risotto

Creamy and rich, but with fresh flavours of pea and leek, this is the perfect spring dinner. You can double the quantities and freeze a batch for when time is tight.

Ingredients

Serves: 4

Ready in: 30 mins

*Freezable

• 1 tbsp olive oil
• 1 large leek, sliced
• 1 garlic clove, finely chopped
• 1 tsp dried thyme
• 300g risotto rice
• 1.2 litre chicken stock
• 150g frozen peas
• 1 x 120g pack Co-op Thick Cut Cooked Ham, diced
• 75g goat’s cheese
• 50g parmesan

Method

1. Heat the oil in a large saucepan and add the leek, cooking for 5-6 mins until softened. Add the garlic and thyme and cook for another minute more.
2. Stir in the rice until coated, then add a ladleful of stock and stir until absorbed. Repeat with the rest of the stock until the rice is almost cooked, this will take about 20-25 mins.
3.  Add the peas and ham and cook for a minute more.
4.  Take the pan off the heat and stir in the goat’s cheese and half the parmesan. Serve in bowls topped with the remaining parmesan.