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pea and ham risotto soup in bowl

Pea And Ham Ristto Soup

A deliciously light yet filling and creamy soup just packed with Spring flavour
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Soup
Cuisine Italian
Servings 6 people
Calories 249 kcal


  • 2 tbsp olive oil
  • 60 g butter
  • 5 spring onions chopped
  • 60 g pancetta chopped
  • 200 g risotto rice
  • 1 lt vegetable stock
  • 100 g peas
  • 100 ml white wine
  • 3 tbsp Parmesan cheese grated
  • 1 tbsp mint chopped
  • 1 tbsp parsley chopped
  • salt and pepper to taste


  • Heat oil and half of the butter in a saucepan over a medium heat and saute the chopped spring onion and pancetta (or whatever ham you are using) for about 2 minutes
  • Add the rice and stir to ensure it is all coated in the oil and cook for a further 3 minutes
  • Pour in the stock and let it simmer for 10 minutes
  • Add the peas and cook for a further 10 minutes before adding the white wine, parmesan, butter and herbs and cooking for 5 minutes more
  • season to taste with salt and pepper


You can use any type of ham from lardons to leftover gammon, bacon to boiled ham for this recipe. Don't have any ham then use chicken instead.
Make this totally vegetarian by adding other veggies instead of the ham. Asparagus works really well here.
This soup will keep for 4 days in the fridge and can be frozen for 3 months too.


Calories: 249kcalCarbohydrates: 31gProtein: 6gFat: 10gSaturated Fat: 3gTrans Fat: 1gCholesterol: 9mgSodium: 122mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 359IUVitamin C: 10mgCalcium: 58mgIron: 2mg
Keyword ham, peas, risotto
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