Easy Risotto with Ham and Peas

You'll love this creamy Italian rice dish accented with fresh Parmesan cheese. Easy microwave directions eliminate the need for constant stirring.


  • 2 cans (14 1/2 ounces each) reduced-sodium, fat-free chicken broth
  • 1/2 cup water
  • 1/2 cup chopped onion
  • 1 1/3 cups uncooked arborio rice
  • 3 tablespoons olive oil
  • 1 slice (8 ounces) ham
  • 1/2 cup frozen peas, thawed
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
  • 2 tablespoons snipped fresh parsley
  •  Coarsely ground black pepper


  1. Combine chicken broth and water in Large Micro-Cooker®. Microwave on HIGH 3 minutes until very warm; set aside.

  2. Meanwhile, chop onion using Food Chopper. Place onion and rice in Deep Dish Baker. Drizzle with oil; stir until rice is coated using Small Mix 'N Scraper®. Microwave 4 minutes, stirring well after 2 minutes.

  3. Gradually stir warm broth into rice mixture. Microwave, uncovered, 10 minutes; stir. Continue microwaving 8-11 minutes or until most of the liquid is absorbed. Carefully remove baker from microwave using Oven Mitts.

  4. Meanwhile, cut ham into short, thin pieces using Utility Knife. Place frozen peas in small Stainless Mesh Colander and rinse under running water to thaw. Grate Parmesan cheese using Rotary Grater. Snip parsley using Professional Shears.

  5. Stir ham into rice mixture. Cover loosely with aluminum foil and let stand 5 minutes to allow rice to absorb remaining liquid. Stir in peas, half of the cheese and parsley. Garnish servings with remaining cheese and black pepper.


  • 4  servings

Nutrients per serving:

Calories 510, Total Fat 16 g, Saturated Fat 4.5 g, Cholesterol 35 mg, Carbohydrate 65 g, Protein 23 g, Sodium 1340 mg, Fiber 3 g

U.S. Diabetic exchanges per serving:

4 starch, 1 1/2 meat, 1 fat (4 carb)

Cook's Tips:

Arborio rice is a short-grain Italian rice traditionally used for risotto. Its high starch content gives risotto its creamy texture.

Substitute 1-2 cups chopped cooked chicken or turkey for the ham, if you like.

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