This cheesy ham and pea risotto is a real weeknight winner in my house. It's one of those recipes that evolved out of necessity – a fridge raid on a particularly busy evening. I had some leftover ham, a bag of frozen peas, and a desperate craving for something comforting. The Thermomix® makes it incredibly easy to throw together, and the result is a creamy, flavourful dish that always hits the spot. The key to a good risotto, even a quick one like this, is the rice. I always use Arborio rice, its high starch content is what gives the risotto its signature creamy texture. Don't rinse the rice before cooking! You want that starch. The onion and garlic form the aromatic base, sautéed in a little oil until softened and fragrant. The stock is crucial – use a good quality chicken or vegetable stock for the best flavour. If you're feeling fancy, homemade stock is even better, but a good store-bought option works perfectly well. The ham adds a salty, savoury element, while the peas provide a touch of sweetness and freshness. I like to use frozen peas for convenience, but fresh peas are lovely when they're in season. The mustard might seem like an odd addition, but it adds a subtle tang that really elevates the flavour. Finally, the cheese – a combination of Parmesan and Gruyère works beautifully, providing both sharpness and richness. When using the Thermomix®, it's important to scrape down the sides of the bowl with the spatula after each step to ensure even cooking. Don't be tempted to skip the stirring during the cooking process; it helps to release the starch from the rice and create that creamy texture. The Thermomix® does most of the work, but a little intervention is still needed. When adding the peas, ham, mustard, and cheese, be gentle and use the reverse setting to avoid breaking up the rice. This recipe is easily adaptable. For a vegetarian version, simply omit the ham and add some sautéed mushrooms or roasted vegetables instead. You could also experiment with different cheeses – a sharp cheddar or a creamy Fontina would both be delicious. For a vegan option, use a plant-based cheese alternative and vegetable stock. A pinch of chilli flakes adds a nice kick, or you could try adding some fresh herbs like parsley or thyme. Serve the risotto immediately, garnished with fresh pea shoots and a sprinkle of extra cheese. A simple green salad on the side provides a refreshing contrast to the richness of the risotto. Crusty bread is also a great accompaniment for soaking up all that delicious sauce. Leftover risotto can be stored in the refrigerator for up to two days. Reheat gently in a saucepan with a little extra stock or water to loosen it up. You can also prepare the risotto ahead of time up to the point of adding the peas, ham, and cheese. Store the cooked rice in the refrigerator and then add the remaining ingredients just before serving. This is a great option if you're short on time.

Herzhaftes Käsereis mit Schinken und Erbsen

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Zwiebel und Knoblauch zerkleinern

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Risotto kochen

Erbsen, Schinken und Käse hinzufügen

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