Risotto with peas, burrata and ham, the Italian way with Peppe Giacomazza, inspired by “Pasta & Risotto” on Njam tv, made in our Ferleon cookware. This recipe was prepared in our 26 cm pan & round casserole 28 cm.
Ingredients (for 4 persons)
|300 gr||frozen peas|
|1||onion, coarsely cut|
|1||red onion, finely chopped|
|3 big spoons||risottorice|
|1 thick slice||Breydelbacon|
|150 gr||frozen peas|
- Start by making the broth of peas. Put the water together with the peas, the onion and the clove of garlic in a large pot and simmer for an hour and a half on the fire. Mix smoothely and pass through a sieve. Heat the sieved moisture again on the fire.
- Heat a dash of olive oil in a large pot on the fire. Fruit in the red onion and add the risotto rice. Moisten with 9 ladles of the broth with peas.
- Cut the ham into cubes and fry them until crispy in a pan without butter or oil. Add them to the risotto. Fry the peas in a dash of olive oil and add too.
- Add some butter to make the risotto deliciously smooth. Grate Parmesan cheese in the risotto. Season to taste with fresh pepper and salt.
How to serve
Spoon the risotto into a plate. Finish with pea sprouts (optional), burrata and extra Parmesan cheese.
Based on a recipe by NJAM tv: https://njam.tv/recepten/risotto-met-erwtjes-burrata-en-ham