Vintage Cheddar, Ham and Pea Risotto

1 March 2022 — Dinner

Vintage Cheddar Rissoto


200g ham (such as The Jolly Hog Black Treacle Ham)

300g risotto rice

1 garlic clove

1x chicken stock cube

2 tbsp olive oil

100g frozen peas

100g vintage cheddar such as Isle of Mull Cheddar

1 onion

1 tbsp Tracklements Strong English Mustard

2 tbsp mascarpone

50g approx parmesan

How to make it

This creamy vintage cheddar, ham and pea risotto enjoys flavours from three cheeses: tangy and sharp from the cheddar, nutty and salty from the parmesan and sweet, creamy flavours from the mascarpone. Ideal for a mid-week dinner with a rocket salad or some steamed greens.

  • Finely dice your onion and garlic
  • Add a stock cube to boiling water and leave to dissolve
  • In a large casserole dish or heavy bottomed sauce pan, heat the olive oil
  • Add the onion into the pan & cook for 5 minutes until it begins to soften and go translucent
  • Add the garlic, and then pour in the risotto rice
  • Allow 30 seconds for the rice to fry in the olive oil, and the garlic to become fragrant, before you add in your stock
  • Pour the stock in, bringing your saucepan to a boil at the same time
  • Cover the risotto and cook for 15 minutes, making sure it’s on a medium heat
  • The more you stir the risotto, the better. If you’re busy, try to stir at least every couple of minutes to stop it from sticking to the bottom
  • Whilst your risotto is cooking, tear the ham into thick pieces
  • Add your ham into the sauce pan, along with the peas, mascarpone, vintage cheddar and parmesan
  • Fold in all the ingredients so your risotto can soak up the flavours
  • Cook for another couple of minutes until your rice is fully cooked and the cheese has melted
  • Season with salt and pepper, more parmesan then enjoy

Recipe courtesy of Tracklements and The Jolly Hog

Other Tracklements Recipes

This goats’ cheese tart with Sticky Fig Relish is full of flavour, simple to make and will take your picnic fare from ordinary to extraordinary!

Bittersweet black treacle cured ham paired with creamy and crumbly Somerset Organic Cheddar makes this Mac n Cheese recipe a cut above the rest. Smooth Dijon Mustard adds tangy and spicy flavour to every bite.

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