Ham and Pea Risotto

Ham and pea risotto with feta and tarragon is savory, satisfying, and springy. It's quick and easy to make and ideal for both weeknights and dinner parties.

Why we love this recipe

This flavorful, comforting risotto recipe is great any time year. And it's especially perfect for early spring, when you're getting tired of wintery meals but those coveted fresh green vegetables are still just glints in their mothers' eyes. 

Ham and pea risotto:

• Comes together with ingredients that are easy to keep on hand
• Is full of savory, satisfying flavors and cozy textures
• Feels special enough for a dinner party or a first course on Easter, but is quick and easy to make
• Can be prepped in advanced and finished just before serving

I first published this recipe here back in 2018. I've since updated the post for clarity, but the recipe remains the same.

What you'll need

Here's a glance at the ingredients you'll need to make this recipe.

• Arborio rice is an Italian short-grain variety of rice. Its high starch content helps create the risotto's silky, creamy broth. And its superior quality means the grains retain their al dente bite amidst the creaminess. Alternatively, you can use carnaroli rice. It works similarly but has a slightly longer grain, higher starch content, and firmer texture.
• Ham steak is just a slice — usually about ½-inch thick — cut from a whole ham. Most ham steaks sold in U.S. supermarkets are cooked. Look for words like smoked, baked, or cured on the package. This recipe is also fabulous with simply flavored leftover cooked pork roast or tenderloin. Don't hesitate to use it if that's what you've got.
• Use a dry white wine that you'd be happy to drink (and serve the rest of the bottle at the table, if you like).
• I prefer frozen peas unless it's prime season for fresh ones. They're usually flash-frozen right after harvesting, and their texture works beautifully in this dish. You can defrost them first or use them straight from the freezer.
• Use pecorino, parmesan or a combination. Pecorino (made with sheep's milk) is a little bit saltier and tangier, while parmesan is a bit sweeter. They both work very well in risotto.
• You can use any kind of feta that you like. Truth be told, I almost always gravitate toward the enormous blocks of tangy, mild-tasting cow's milk feta sold in plastic tubs at Whole Foods. Fresh goat cheese (chèvre) would make a great alternative.
• Fresh tarragon has a mild anise flavor that complements so many spring dishes. I love it in this risotto, but if you're not a fan, you can substitute other soft spring herbs, like chives, basil, dill, chervil, and/or parsley.

How to make it

Here's an overview of what you'll do to make a beautiful batch of ham and pea risotto. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

1. Sauté the onion, then the rice, and then the ham.
2. Pour in the wine and then the broth, little by little, stirring frequently and waiting for most of the liquid to absorb before adding more.
3. With the last addition of broth, stir in the peas.
4. Off the heat, stir in the cheeses, tarragon, salt, and pepper. Let sit for five minutes before serving.

Expert tips and FAQs

More favorite risotto recipes

• Lemony shrimp risotto with broccoli
• Saffron risotto with peas and goat cheese 
• Caramelized onion, spinach, and bacon risotto
• Roast pumpkin risotto

Continue to Content

Yield: 6

Ham and Pea Risotto

Print

Ham and pea risotto with feta and tarragon is savory, satisfying, and springy. It's quick and easy to make and ideal for both weeknights and dinner parties.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

• 2 tablespoons (28 grams) butter
• 2 tablespoons (30 ml) olive oil
• 1 medium yellow onion, finely chopped
• 1 ½ cups (270 grams) arborio rice
• 6 ounces (170 grams) cooked ham steak, diced
• ½ cup (237 ml) dry white wine
• 5 cups (1183 ml) lower-salt chicken broth
• 10 ounces (283 grams) frozen peas
• ½ cup (60 grams) grated parmesan or pecorino cheese
• ½ cup (60 grams) crumbled feta cheese
• 2 tablespoons minced fresh tarragon leaves
• ½ teaspoon fine sea salt (see note 8 below)
• ¼ teaspoon freshly ground black pepper

Instructions

1. In a 12-inch nonstick pan or shallow Dutch oven, melt the butter and olive oil over medium-high heat.
2. Add the onion and cook, stirring frequently, until beginning to soften, about five minutes.
3. Stir in the rice and cook, still stirring frequently, for a couple of minutes, until lightly toasted.
4. Add the ham and cook one minute more.
5. Add the wine and cook, stirring almost constantly, until nearly absorbed. Lower heat to medium if necessary to prevent any hint of burning.
6. Begin adding the broth by the cupful (or so), stirring from time to time.
7. Continue adding broth as the rice absorbs it. Stir in the peas with the last addition of broth. Risotto is finished cooking when each grain of rice is tender but still has a nice hint of chewy bite, and there's a little bit of delicious starchy broth remaining. (Keep in mind that the broth will thicken as you add the cheeses and let the risotto rest for a few minutes after cooking.)
8. Off the heat, stir in the parmesan, feta, tarragon, salt, and pepper.
9. Let the risotto rest for about five minutes before spooning into wide, shallow bowls to serve.

Notes

1. Arborio rice is an Italian short-grain variety of rice. Its high starch content helps create the risotto's silky, creamy broth. And its superior quality means the grains retain their al dente bite amidst the creaminess. Alternatively, you can use carnaroli rice. It works similarly but has a slightly longer grain, higher starch content, and firmer texture.
2. Use a dry white wine that you'd be happy to drink (and serve the rest of the bottle at the table, if you like).
3. Ham steak is just a slice — usually about ½-inch thick — cut from a whole ham. Most ham steaks sold in U.S. supermarkets are cooked. Look for words like smoked, baked, or cured on the package. This recipe is also fabulous with simply flavored leftover cooked pork roast or tenderloin. Don't hesitate to use it if that's what you've got.
4. I prefer frozen peas unless it's prime season for fresh ones. They're usually flash-frozen right after harvesting, and their texture works beautifully in this dish. You can defrost them first or use them straight from the freezer.
5. Use pecorino, parmesan or a combination. Pecorino (made with sheep's milk) is a little bit saltier and tangier, while parmesan is a bit sweeter. They both work very well in risotto.
6. You can use any kind of feta that you like. Truth be told, I almost always gravitate toward the enormous blocks of tangy, mild-tasting cow's milk feta sold in plastic tubs at Whole Foods. Fresh goat cheese (chèvre) would make a great alternative.
7. Fresh tarragon has a mild anise flavor that complements so many spring dishes. I love it in this risotto, but if you're not a fan, you can substitute other soft spring herbs, like chives, basil, dill, chervil, and/or parsley.
8. I've given an indication of how much fine sea salt to use, but it really depends on the saltiness of your other ingredients, as well as your personal preference. Taste before adding.
9. Risotto's combination of firm-tender rice and creamy broth will be at its best shortly after cooking. I don't recommend making it in advance. If you need to, you can parcook it in advance, proceeding though step 6 above but stopping with a couple of cups of broth still to add. Finish right before serving.
10. Leftovers will keep in an airtight container in the fridge for a week. They'll taste great but thicken up a bit, which is fine. You can reheat in the microwave. Risotto leftovers also make great arancini with fresh goat cheese or mozzarella in the middle.

Nutrition Information:

Amount Per Serving: Calories: 415Total Fat: 15.4gCarbohydrates: 51.6gFiber: 2.4gProtein: 16.3g

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