Risotto with ham and peas has a creamy, rich texture, with the natural sweetness of peas balancing the salty, savory ham flavor.

I have instant pot instructions and stovetop instructions for using a saucepan for this dish.  This creamy Ham and Peas risotto is super tender and amazingly satisfying!  You can make this on your stove or select the less labor-intensive method of making this creamy risotto in your instant pot. This meal is incredible and will please everyone in your family.

Where does risotto originate?

Parmesan risotto, also known as “Risotto alla Parmigiana” in Italian, originated in Northern Italy, particularly in Lombardy and Piedmont.  The combination of creamy risotto cooked with flavorful broth and finished with parmesan cheese creates a rich and satisfying dish that has been enjoyed for centuries in Italy.

Ingredients Needed

two tablespoons olive oil or unsalted butter- you can also use one tablespoon of each

1/4 cup diced onions or diced shallots

2 garlic cloves, minced

Salt and black pepper to taste

1 teaspoon of thyme

1 teaspoon Dijon Mustard ) optional)

One Cup of Arborio rice

4 cups of chicken stock or broth

1 cup diced ham

10-ounce bag of frozen peas

1 cup parmesan cheese

1/3 cup of heavy cream

Recipe note: this recipe is a great way to use leftover baked ham.  I would avoid using inexpensive deli ham in this recipe.

Instant Pot directions

1. Turn on the Instant Pot and select the “Sauté” function. Once hot, add the olive oil.
2. Add chopped onions and minced garlic. Sauté until onions are soft and translucent, about 2-3 minutes.
3. Add other seasonings and herbs.
4. Add Arborio rice to the pot and toast for about 1 minute, stirring constantly.
5. Pour in the chicken broth, stirring well to combine and scraping any browned bits from the bottom of the pot.
6. Add diced ham and frozen peas
7. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 8 minutes.
8. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully do a quick pressure release.
9.  Parmesan cheese until the cheese has melted, followed by the cream. Stir until the risotto is creamy and well combined.
10. Stir in heavy cream
11. Serve hot, garnished with additional grated Parmesan cheese and fresh parsley if desired.

Stovetop directions

1. In a pan or Dutch oven, add olive oil, onion, garlic, and seasonings over medium-high heat and cook until the onions are translucent.
2. Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring constantly, until it becomes slightly translucent.
3. Add the warm chicken broth to the skillet, stirring frequently, one ladleful at a time. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked, about 18-20 minutes. Adjust the heat as needed to maintain a gentle simmer.
4. Stir in the diced ham and frozen peas once the rice is cooked to your desired consistency.  Cook for 2-3 minutes until the chicken and vegetables are heated.
5. Remove the skillet from the heat and stir in the grated Parmesan cheese and cream or milk until melted and incorporated.

Print

Ingredients

• 2 tbsp olive oil or butter
• 1/4 cup diced onions or shallots
• salt and black pepper to taste
• 1 tsp thyme
• 1 tsp dijon mustard optional
• 1 cup Arborio rice
• 4 cups chicken broth or stock
• 1 cup diced ham
• 10 ounces frozen peas
• 1 cup parmesan cheese
• 1/3 cup heavy cream

Instructions

Instant Pot Instructions

1. Turn on the Instant Pot and select the “Sauté” function. Once hot, add the olive oil

2. Add chopped onions and minced garlic. Sauté until onions are soft and translucent, about 2-3 minutes.

3. Add other seasonings and herbs.

4. Add Arborio rice to the pot and toast for about 1 minute, stirring constantly.

5. Pour in the chicken broth, stirring well to combine and scraping any browned bits from the bottom of the pot.

6. Add diced ham and frozen peas.

7. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 8 minutes.

8. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully do a quick pressure release.

9. Parmesan cheese until the cheese has melted, followed by the cream. Stir until the risotto is creamy and well combined.

10. Stir in heavy cream.

11. Serve hot, garnished with additional grated Parmesan cheese and fresh parsley if desired.

Stovetop Instructions

1. In a pan or Dutch oven, add olive oil, onion, garlic, and seasonings over medium-high heat and cook until the onions are translucent.

2. Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring constantly, until it becomes slightly translucent.

3. Add the warm chicken broth to the skillet, stirring frequently, one ladleful at a time. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked, about 18-20 minutes. Adjust the heat as needed to maintain a gentle simmer.

4. Stir in the diced ham and frozen peas once the rice is cooked to your desired consistency.  Cook for 2-3 minutes until the chicken and vegetables are heated.

5. Remove the skillet from the heat and stir in the grated Parmesan cheese and cream or milk until melted and incorporated.

If you liked this recipe, try another one of my Instant Pot Risotto Recipes

Chicken Alfredo Risotto

Chicken Pot Pie Risotto

Lemon Asparagus Risotto

Carbonara Risotto

Storage: Store leftovers in an airtight container in the fridge.  You can reheat the leftovers in a saucepan on the stove or microwave.  You may want to add chicken broth to loosen the risotto when reheating.

Did you make this easy Ham and Peas Risotto? Did you make it on a stovetop or in your pressure cooker?  I would love to hear how it tuned out for you!  Please comment below this blog post or tag me on social media and let me know how this recipe worked out for you!  You can find me on Facebook, Instagram, Pinterest, and Twitter.