Tea tonight was a variation on a classic Venetian dish, Risi e bisi, from "At Elizabeth Davids table'. I substituted the ham for chorizo as I had some left over from another meal. It added a good flavour and a nice colour to the meal.
A small onion chopped small
375g frozen peas (the recipe states using fresh, I used frozen and a much smaller amount than this)
3 pints of chicken stock
2 teacups of risotto rice
Fry the onion in 15g of the butter. Add the chopped ham then the peas to the pan. When they are coated in the butter pour in a large cup of the hot stock, and when it's bubbling add the rice. Now pour over more stock, about 1 pint and cook gently before stirring, before it is all absorbed add more. This is not quite the same as an ordinary risotto as it should have a little more liquid when served. When the rice is cooked add the rest of the butter and grated parmesan. Serve with some parmesan grated on top.