A very deliciously creamy risotto with gorgonzola, peas and cubed ham. So good and easy to make, the hardest part is not eating it all in one sitting ! I love this Spring recipe, simple ingredients but very balanced and strong flavors.

For the rice, I recommend using a good quality arborio or carnaroli rice, this way it won't get mushy. Here the rice is creamy, cooked just right but doesn't get mushy, you can see all the grains. Arm yourself with patience and keep stirring that risotto all the way through until it's cooked, it'll give you the best result.

For a vegetarian version, just omit the ham, still delicious. When they're in season, you can also add asparagus to the risotto.

Gorgonzola, peas and ham risotto (serves 2-3) :

• 200 g arborio rice (risotto round shaped rice)
• 100 g peas
• 1 onion
• 3 garlic cloves
• 1 tsp lemon zests
• 1 liter veggie stock
• 70 g gorgonzola
• 40 g grated parmesan
• 75 g cubed ham
• Olive oil
• Salt and pepper

Mince the onion and grate the garlic cloves.

Heat a little bit of olive oil in a deep pan.

Add the garlic, onion and lemon zest. Cook for 5 minutes, stirring often.

Add the rice and cook until translucent.

On low heat, add the stock, one laddle at a time, stirring continuously with a wooden spoon until it's completely absorbed by the rice. Repeat until you've incorporated all the stock.

Turn the heat off.

Add the grated parmesan, salt (if needed), pepper and cubed gorgonzola cheese.

Serve the risotto in shallow plates or bowls and enjoy !