Pea and ham risotto

• 1 tbsp of olive oil
• 2 leeks, trimmed sliced thin
• 8 oz of smoked ham
• 1 1/2 cups of arborio rice
• 3 cups of chicken broth
• 2/3 cup of frozen peas
• 1/2 cup of grated parmesan cheese
• salt and black pepper

Prepare the ingredients.

Preheat pot. Add oil.

Brown leek and ham for 2 minutes. Add rice. Stir to coat.

Add broth. Stir well to combine.

Cooking under pressure : 7 min.

Stir in peas. Add grated parmesan and stir. Season with salt and pepper to taste.