Easy Baked Ham and Pea Risotto Recipe
A recipe for an easy baked ham and pea risotto that uses the oven to simplify the traditional stovetop method. The recipe includes instructions for adding peas later for better flavor and texture, and stirring Parmesan at the end for creaminess. It's a quick, 25-minute oven-based alternative to the classic risotto.
Key quotes
Let the oven do all the work with this easy baked risotto.
I find adding the peas towards the end ensures they're more vibrant and sweeter.
Stirring through the Parmesan at the end makes the risotto just that little bit creamier.
Whilst I love the slow, calming process of making a traditional risotto, sometimes a throw-it-all-in-the-pan baked risotto is exactly what's called for.
From the article
Ham and Pea Risotto {Easy Baked Version} - Let the oven do all the work with this easy baked risotto loaded with chunks of ham hock and sweet peas. Ready in 25 minutes!
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