Ham & Pea Risotto

• Allowing 225 / 8 oz short grain rice to 900ml / 1/2 pint stock for four servings, soften a chopped onion and a little garlic in olive oil, stir in the rice and gradually add stock over low heat until the rice has absorbed most of the liquid.
• Stir in the remaining stock with a tablespoon of tomato puree, and a handful of fresh frozen peas.
• Season with a little salt and a good grinding of black pepper, and a cook uncovered, stirring frequently, for about 45 mins or until the rice has been absorbed.
• Add 225g / 8oz chopped Brady Family traditional Cooked Ham for the last 10-15 minutes.
• Fork in 100g / 4oz grated gruyere style cheese and a handful of fresh mint just before serving with a crisp green side salad