Risotto with cheese, ham and peas

• oil1 tbsp tsp
• onion↗1

  chopped

• garlic cloves↗2

  finely chopped

• risotto rice↗300g g
• chicken broth↗1 ¼l l

  or vegetable broth

• frozen peas↗150g g
• ham↗180g g

  diced

• English mustard↗2 tsp tsp
• mascarpone↗3 tbsp tbsp
• aged cheddar↗100g g

  grated, plus extra for serving (optional)

• packet of pea shoots70g g

  (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large, oven‑proof pot and cook the onion for 5 minutes over medium heat until soft. Add the garlic and risotto rice, cook for another 30 seconds to 1 minute. Pour in the broth and bring to a boil, then cover and cook for about 15 minutes over medium heat, stirring occasionally. The rice should be almost done.

2. 2

   Add the peas, ham, English mustard and cheeses to the pan and cook for a few more minutes, until the rice is perfect and the cheese has melted. Season and serve, garnished with a handful of pea shoots and a little extra cheese if desired.