Pea and ham risotto

1.Heat oil in large saucepan and cook onion over medium heat until softened, about 4 mins. Add rice, stirring until coated with oil and slightly translucent, about 3 mins.

2.Ladle in 1 cup stock and cook, stirring, until stock is absorbed. Reduce heat and continue adding stock, half a cup at a time. When stock is absorbed, add the next amount. Continue until all stock is used and rice is cooked, but still slightly firm to the bite.

3.Add peas, ham, butter and parmesan and stir through until peas and ham are warmed through and butter and cheese are melted. Season to taste with salt and pepper. Remove from heat and serve topped with extra parmesan.