Actifry Light Risotto with Oil, Ham and Peas

• 280g carnaroli rice
• 40g cooked ham
• 20g/1 tablespoon extra virgin olive oil
• 200g peas
• 90g Parmigiano
• Reggiano cheese
• 1.5 L vegetable stock
• Fine salt

Place the oil in the appropriate section of the fryer; heat for approximately 3 minutes.

Add the rice and allow it to toast for 2 minutes, add the ham cut into cubes and brown for a further 2 minutes.

Pour in the stock and cook for approximately 15 minutes. At the end of cooking, add the shelled peas, a little oil and parmesan cheese. Serve.