Carroll’s Ham and Pea Risotto

Heat the olive oil and butter in a large pan over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another minute

Add the Arborio rice and stir well to coat in the oil. Cook for 1–2 minutes until the edges of the rice grains turn slightly translucent.

Pour in the white wine (if using) and let it simmer until mostly evaporated.

Start adding the hot stock one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process for about 18–20 minutes, until the rice is tender but still has a slight bite.

Stir in the chopped cooked ham and frozen peas, cooking for another 3–4 minutes until heated through.

Stir in the Parmesan cheese and double cream (if using). Season with salt and black pepper to taste.

Remove from heat, garnish with chopped parsley and extra Parmesan, and serve immediately.