Make this summer pea and ham risotto, then check out our courgette risotto, healthy risotto, chicken risotto, chorizo risotto and more risotto recipes. Also try our pea and ham soup for more of this winning flavour combination.



  • 1kg unsmoked ham hock
  • 1 of each carrot, onion and celery stick, chopped
  • 1 bouquet garni
  • 1 tsp black peppercorns


  • a small bunch flat-leaf parsley, leaves and stalks chopped
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, crushed
  • 300g risotto rice
  • 150ml white wine
  • 400g frozen peas
  • 50g parmesan, grated


  • STEP 1

    Wash the hock and put it into a large pan with the remaining stock ingredients, as well as the parsley stalks from the risotto. Cover with just-boiled water and simmer, covered, for 3-4 hours, skimming any impurities that rise to the surface and topping up if needed, until the meat comes away from the bone. Remove the hock from the liquid and cool slightly.

  • STEP 2

    Strain and taste the stock (there should be 1.5 litres) – it should be quite salty with lots of flavour. Pour into a pan over a low heat.

  • STEP 3

    Heat 1 tbsp of the butter and the oil in a deep frying pan over a medium heat. Fry the onion for 10 minutes until soft. Stir in the garlic, fry for 1 minute then add the rice and cook for 2-3 minutes to toast the rice. Pour in the wine and bubble until almost gone, then add the stock, a ladleful at a time, regularly stirring for 20-25 minutes or until the rice is tender and creamy.

  • STEP 4

    Remove the skin from the ham hock, shred the meat and discard the bones. Stir most of the ham and all the peas into the risotto. Stir until the peas are tender. Remove from the heat, fold in the parmesan and remaining butter, cover and rest for 10 minutes. Scatter with the remaining ham, a drizzle of oil and the parsley.

Check out our guide to cooking the perfect risotto, every time

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