Pat’s Gammon and Pea Risotto

Cooked in the Evo Plus

1 large shallot

1 mug risotto rice,

2 mugs gammon stock

⅔ mug chopped gammon,

⅔ mug frozen peas thawed

teaspoon dried dill, black pepper.

Extra virgin olive oil

50mls white wine

Heat oil in IP using sauté medium. Fry shallot until going translucent.

Add rice and stir until it goes opaque looking.

Deglaze with the white wine

Add all other ingredients, stir and switch off sauté.

Set to High Pressure for 7 minutes.

2 minutes natural release then do a quick release.

Test for salt - gammon stock and gammon usually provide sufficient.

Add thawed peas and put the lid back on for 3 minutes

Serve. Add Parmesan if you like it.

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