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Creamy Risotto with Peas, Ham and Dry Aged Jack Cheese

Serves 4. Enjoy!


  • 2 Tbsp. Lodestar Extra Virgin Olive Oil
  • 6 Tbsp. Unsalted butter
  • 1 Tbsp. Garlic, finely chopped
  • 1 Cup red spring onion, diced small
  • 2 Bay Leaves
  • 2 sprigs fresh thyme, finely chopped
  • 2 Cups Lundberg Farms Arborio rice
  • 6 oz. White wine (drinkable quality)
  • 9 Cups flavorful Chicken Stock + 1 cup reserved Chicken Stock
  • 2 Tbsp. Kosher salt
  • 1 tsp. Black pepper, fresh ground
  • 1 Cup fresh English peas or blanched and cut sugar snap peas
  • 4 oz. Good quality smoked ham thinly sliced and julienne cut
  • 6 Tbsp. dry jack cheese, grated (try Vella’s Cheese Co.’s)
  • 2 oz. Lemon juice, fresh squeezed
  • 1 Tbsp. Italian parsley, finely chopped


  1. Combine Chicken stock, bay leaves and thyme in a 3-quart sauce pot and bring to a boil.
  2. Heat a separate heavy-bottom sauce pot over medium heat.
  3. Once the sauce pot is hot, add Lodestar olive oil.
  4. Add red onions and garlic, and carmelize the onions until golden in color.
  5. Add the risotto, stirring frequently to coat the rice with the olive oil.
  6. Stir until the rice starts to “crackle” and and the wine to deglaze the pan.
  7. Now comes the important part. Start by adding one-and-a-half cups of chicken stock.
  8. Stir until the rice has absorbed the liquid.
  9. Repeat the process until you have used 8 cups of stock and there is the approximately 2 cups of hot stock left.
  10. Add the peas, ham and parsley, stir and then add two tablespoons of dry aged jack cheese, unsalted butter and lemon juice.
  11. Add remaining stock and continue to stir until the liquid is absorbed.
  12. Remove bay leaves.
  13. Adjust the seasoning as necessary and test for doneness.
  14. The rice should be tender to the tooth and have a slightly thickened sauce.

Serve in pasta bowls and garnish with the remaining dry aged jack cheese.

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