Get inventive with your leftover gammon or ham with this hearty risotto. But you don’t have to wait until you have leftovers. It makes for a quick and easy supper anytime, sure to please the entire family.
Creamy pea & gammon risotto
- 700 g pack frozen risotto
- 125 g leftover gammon cut into small dice
- 125 g frozen petit pois or peas
- 2 tbsp finely chopped dill
- 3 tbsp full or half fat crème fraîche optional
Heat 100ml water in a large saucepan. Tip in the frozen risotto and cook gently, stirring frequently for 5 minutes until smooth and slightly thickened.
Add the gammon, petit pois or peas and dill and cook for a further 5 minutes until the risotto is thick, creamy and piping hot. Add a little more water if the mixture dries out. Stir in the crème fraîche if using and serve in shallow bowls.
Cook’s tip: Replace the water with leftover dry white wine for a slightly richer flavour and finely grate the ends of any well-flavoured hard cheese for sprinkling on top. Recipe and image courtesy of Waitrose & Partners