Gammon and Pea Risotto

Gammon and Pea Risotto

Recipe by Ross Evans
5 from 2 votes


Prep time


Cooking time


Total time






  • 2 Gammon Steaks

  • 1 tbsp Rapeseed Oil

  • 1 Large Onion, finely diced

  • 1 Large Sick of Celery, finely sliced

  • 2 Large carrots, peeled and diced into 2cm pieces

  • 1 Small leek, washed and finely diced

  • 160g Arborio [Risotto] Rice

  • 1 Vegetable Stock cube dissolved in 800ml boiling water

  • 100g Asparagus, cut into thirds

  • 120g Sugar Snap Peas, top and tailed, cut into halves

  • 120g Frozen Peas, defrosted and excess water drained

  • 40g Reduced Fat Cheddar Cheese, finely grated

  • 80g 0% Fat Quark

  • Ground black pepper


  • Prepare the gammon steaks by trimming off any excess fat. Soak the gammon in a bowl of cold water in the fridge for around 30 minutes.
  • Preheat the oven to 180 degrees Celsius. Remove the gammon steaks from the water, pat dry with kitchen paper and place on a baking tray. Cook for 20-25 minutes.
  • Place a frying pan over a medium-heat heat and heat 1tbsp Rapeseed Oil.
  • Fry the onion, celery, carrot, and leek in the frying pan for about 4-5 minutes until the vegetable start to gain some colour.
  • Add the arborio rice to the frying pan and cook for 2-3 minutes.
  • Add a quarter of the stock, the asparagus and sugar snap peas and incorporate.
  • Once the rice has absorbed most of the liquid, add more stock, and repeat this step until either all the stock has been used up or the rice is cooked.
  • Once the rice is cooked, keep on a very low heat and stir in the peas, cheese and quark. Incorporate fully, stirring until the peas are heated through and the cheese is melted. Remove from the heat and keep hot.
  • Once the gammon steaks have cooked, cut them into small, bite-size pieces and incorporate into the risotto.
  • Add pepper to taste and serve.

More Recipes