Ham and Pea Risotto

Instructions

1. 1

   Warm the broth in a saucepan and keep it at a low simmer.

2. 2

   In a large pot, cook the diced onion in the oil and 1 tbsp butter 4 minutes, then add the ham and garlic for 2 minutes.

3. 3

   Add the rice and stir 1-2 minutes until the edges look translucent.

4. 4

   Add the broth a ladle at a time, stirring often and waiting until each addition is mostly absorbed, 18-20 minutes total, until creamy and just tender.

5. 5

   Stir in the peas for the last 3 minutes.

6. 6

   Off the heat, stir in the parmesan, remaining butter and the lemon zest; season to taste and serve right away.