Ham & Broad Bean Risotto

Ham & Broad Bean Risotto

After making the Summer Quiches last week I really wanted to try another dish with broad beans in, and it only seemed fitting to make something marrying the flavours of ham and broad beans, a perfect combination. I looked around at a few risotto dishes and this is what I came up with, it says serves 4, but we dished it up between 3 of us…we were stuffed afterwards though!

Ham & Broad Bean Risotto

Eating seasonally means eating great local food that is full of flavour. I’m lovingย experimenting with summers bounty and in particular we’re enjoyingย the light flavour of summer beans. Broad beans work fantastically with salty ham and I shall also be trying Clare over at Grubby Little Face’s recipe for Broad Beans & Bacon Lardons.

Broad Beans

Most weeks I cook a ham to use for Tom’s lunch (and my own), and I like to make an evening meal using some of that ham. This recipe is perfect! Risottos are really easy to make and as long as you keep stirring and don’t let the rice dry and burn whilst cooking, you can’t really go wrong.

Cooked Ham

I will be trying a few more broad bean dishes, but I will also be checking out what else this month has to offer. This afternoon I’m going to go and check if the bilberries are ready for picking yet! ๐Ÿ˜€

Oh and as a side note, we enjoyed this risotto with some of Sarah’s lovely Homemade Garlic Bread Twists, no wonder we were all stuffed afterwards ๐Ÿ˜€

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Ham & Broad Bean Risotto
Recipe Type: Main
Author: Mother Mands
Prep time:
Cook time:
Total time:
Serves: Serves 4
  • 250g risotto rice (Arborio)
  • 150g fresh broad beans (you could also use frozen, you won’t need to blanch and peel them)
  • 100g frozen peas
  • 1 sml onion, finely diced
  • 1 stalk of celery, finely diced
  • 1 clove of garlic, minced
  • 150g cooked ham, cubed (sml)
  • 1 litre of chicken stock
  • 75ml of dry white wine
  • 25g butter
  • 1 bay leaf
  • 1 tbsp chives, chopped
  • 1 tsp of mint, chopped
  • Salt & pepper
  • Parmesan to serve
  1. Blanch (put them in boiling water for a minute or two, then immerse in cold water) and peel your broad beans as you don’t want the tough skin on them. Put to one side.
  2. In a saute/medium sized pan with a lid (the lid isn’t needed until right at the end of cooking), melt butter over a medium heat, then add the finely diced onion and cook for a few minutes, then add the diced celery, and garlic. Cook for about five minutes, make sure not to colour, just soften.
  3. Pop in the bay leaf.
  4. Now add your risotto rice and stir well to coat in the butter, and let it fry for a minute, just so it becomes slightly translucent. Then add your white wine, keep stirring it through.
  5. Your rice will slowly start to soak up the liquid, once it has you can add a ladle of stock to the rice.
  6. Keep stirring the rice gently in between each addition of stock.
  7. As the rice starts to cook through test the seasoning and add salt and pepper.
  8. You may not need all the stock, you want the rice just soft, if you run out of stock before this stage then just add a little boiling water.
  9. Just before the end of cooking add the frozen peas, stir through and let cook for a few minutes, then add the diced ham, broad beans and herbs, then stir well to warm through. Remove the bay leaf and check your seasoning and add more salt and pepper to suit your taste.
  10. Remove the risotto from the heat now and sprinkle some parmesan over the risotto and cover with a lid for a couple of minutes.
  11. Give one last stir through and then dish up your risotto, top with parmesan shavings and enjoy!


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If you have any great seasonal recipes you’d like to share or are after more seasonal inspiration go check the seasonal linkys below ๐Ÿ˜‰

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love seasonal food link up

Simple and in Season


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15 thoughts on “Ham & Broad Bean Risotto

  1. GrubbyLittleFaces

    This looks so comforting yet still has the freshness of summer with the green beans, peas and mint. I’ve never tried Bilberries! will have to hunt some out. Thank you for linking up to #LoveSeasonalFood and for the mentions in the post. Happy cooking Mands. x

    1. Mother Mands Post author

      I’ll be doing a post all about bilberries in the next couple of days, you have definitely got to try them, they are a lot nicer than blueberries, much more flavour ๐Ÿ™‚ I love a good forage!

      1. GrubbyLittleFaces

        I must confess I have never had the pleasure of bilberries but I need to change that! Quickly!

  2. clare

    You really do make everything look lush! You really are the queen of food porn!
    BTW I’m off the book of face at the moment just in case you returned to our conversation and thought I’d blocked you ๐Ÿ˜‰ I’ll be round in time for Dinner tomorrow…

    1. Mother Mands Post author

      Sorted, I should be back from more bilberry picking by then so will try ‘n sort thee out ๐Ÿ˜€
      I only put the best, most flattering photos up. I should do a ‘food horrors’ post too ๐Ÿ˜€

    1. Mother Mands Post author

      ๐Ÿ˜€ It was a plate clearer…which is bad really, I’m loosing no weight! My legs are killing though from my kettlebell workout! :/

  3. Ben

    That looks heavenly. I really need to get into cooking hams as both the kids and I love ham. Broad beans and ham are such a classic combination too.

    Have you tried this recipe with Orzo?

    1. Mother Mands Post author

      No, but I bet it would be lovely with Orzo or Ebly/Farro! Thanks for the suggestion ๐Ÿ™‚
      Yeah the cooked ham works out a lot cheaper than buying pre-cooked stuff, and you can cook it in whatever you like then, I tend to smear it with Dijon mustard, a bit of brown sugar and some maple syrup, I’ve tried that coca-cola one too, they’re all pretty good.

      We shall be experimenting with the ‘pot noodles’ next week though ๐Ÿ˜€

    1. Mother Mands Post author

      Cooked hams are a staple here! Though I haven’t done one this week, so Tom’s had to have tuna and egg salad in his pittas, and leftovers in his lunch, he’s not as impressed…but he’ll get what he’s given ๐Ÿ˜€

      1. widerangingramblings

        Tom sounds like he’s very lucky indeed!! I am not sure how one would go about getting a ham to cook here to be honest but we do sometimes indulge in the Pork sections at supermarkets!


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