What you'll need:



In a heavy, large pan, soften the onion in the butter until translucent, along with the ham. After a few minutes, stir in the risotto rice - you want it nicely covered with the melted butter. Stir well for two minutes.


Add a ladleful of the vegetable stock, and stir well. Keep on a steady, medium heat, and allow the rice to absorb the liquid. Repeat this process, stirring continuously until all the stock has been absorbed, and you have a thick, creamy risotto where the rice is soft, but still has a bite.


Stir in the peas, and season to taste. Before serving, dot the risotto with ¾ of the goat’s cheese and mix it in. Top with the rest of the cheese, and serve hot. Delicious!

There you have it -- an easy-to-follow recipe for pea, goat's cheese and ham risotto!

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