Vintage Cheddar, Ham and Pea Risotto

This creamy vintage cheddar, ham and pea risotto enjoys flavours from three cheeses: tangy and sharp from the cheddar, nutty and salty from the parmesan and sweet, creamy flavours from the mascarpone. Ideal for a mid-week dinner with a rocket salad or some steamed greens.

• Finely dice your onion and garlic
• Add a stock cube to boiling water and leave to dissolve
• In a large casserole dish or heavy bottomed sauce pan, heat the olive oil
• Add the onion into the pan & cook for 5 minutes until it begins to soften and go translucent
• Add the garlic, and then pour in the risotto rice
• Allow 30 seconds for the rice to fry in the olive oil, and the garlic to become fragrant, before you add in your stock
• Pour the stock in, bringing your saucepan to a boil at the same time
• Cover the risotto and cook for 15 minutes, making sure it’s on a medium heat
• The more you stir the risotto, the better. If you’re busy, try to stir at least every couple of minutes to stop it from sticking to the bottom
• Whilst your risotto is cooking, tear the ham into thick pieces
• Add your ham into the sauce pan, along with the peas, mascarpone, vintage cheddar and parmesan
• Fold in all the ingredients so your risotto can soak up the flavours
• Cook for another couple of minutes until your rice is fully cooked and the cheese has melted
• Season with salt and pepper, more parmesan then enjoy

Recipe courtesy of Tracklements and The Jolly Hog