Ham, Pea and Pecorino Risotto

Prep time 10 minutes Cook time 25 minutes

Serves 4 people

This risotto is a fantastic way to use up leftover ham and put a delicious meal on the table.Recipe courtesy of New Zealand Pork



  • 400g Australian ham off the bone, diced
  • 3 cups arborio rice
  • 6 cups chicken or vegetable stock, heated
  • 100g pecorino cheese, grated
  • 1 cup white wine
  • Small bunch chives, chopped
  • Small bunch parsley, chopped
  • 1 onion, diced
  • 1 leek, diced
  • 4 garlic cloves, diced
  • 1 cup peas
  • Juice and zest of 1 lemon
  • Salt and pepper
  • 3 tablespoons olive oil


  1. 1.
    Heat some olive oil in a pan and fry the onion, leek and garlic for 5 minutes, or until soft.
  2. 2.
    Add the rice and fry for 2 minutes. Pour in the wine and cook until evaporated. Add the heated stock one cup at a time, always stirring until it’s all absorbed and the rice has softened. This will take about 20 minutes.
  3. 3.
    Add the peas, ham and lemon zest and juice. Cook for a further 2 minutes.
  4. 4.
    Remove from heat before adding the pecorino and herbs.
  5. 5.
    Season with salt and pepper.