Risotto with ham

Chop the onion. Heat the olive oil in a pan and fry the onion for 4 minutes. Add the risotto and cook on low heat for 3 minutes.

Stir a dash of broth through the rice until the moisture is absorbed.

Repeat until the risotto is al dente. This takes about 20 min.

In the meantime, cut the slices of shoulder ham into cubes.

Add the garden peas and shoulder ham cubes. Heat for another 3 minutes. Remove the pan from the heat and add the butter and the cheese.