Pea & Mint Risotto with Honey Glazed Ham

Recipe by Cuisinart, made using the Cuisinart Soup Maker Plus

Ingredients

  • 2 tbsp Olive Oil
  • 1 Stem Celery, finely chopped
  • 1/2 Red Onion, finely diced
  • 200g Risotto Rice
  • 500ml Chicken Stock
  • 100g Garden Peas, defrosted
  • 25g Butter
  • Salt and Black Pepper
  • 2 handfuls Pea Shoots
  • 100g Honey Roast Ham, chopped
  • 4 Mint Tips

For the pea puree

  • 1 tbsp Olive Oil
  • 250g Petit Pois, defrosted
  • 1 Shallot, finely chopped
  • 100ml Chicken Stock
  • 8 Mint Leaves
  • Salt and Black Pepper

Instructions

For the pea puree

  1. Set the timer on the Soup Maker to 6 minutes on ‘SAUTE’. Add the olive oil and the shallot. Cook for 2 minutes, stirring occasionally.
  2. Add the chicken stock and set the temperature to ‘HIGH’. Once boiling add the petit pois and cook for the remaining time.
  3. Add the mint leaves and season with salt and pepper. ‘BLEND’ on setting 2 for 30 seconds. Adjust seasoning if necessary and remove from the Soup maker

For the risotto

  1. Set the timer on the Soup Maker to 30 minutes on ‘SAUTE’. Add the olive oil, finely diced red onion and celery. Cook for 10 minutes, stirring occasionally.
  2. With 20 minutes remaining on the timer, set the temperature to ‘HIGH’. Add the rice, stirring frequently until the grains are mixed thoroughly with the onions, celery and oil (approximately 1 minute)
  3. Add the chicken stock, continuing to stir frequently. When the liquid begins to boil reduce the heat to ‘SAUTE’, again continuing to stir frequently
  4. With 5 minutes remaining on the timer add the pea puree, peas and the butter. Ensure that it is stirred through, and season with salt and pepper to taste.
  5. Once the cooking time has finished, allow the risotto to relax for a minute or two.
  6. To serve, divide the risotto between 4 bowls, scatter the chopped ham over each serving, followed by the pea shoots. Finish with a mint tip on each plate of risotto.