Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups vegetable or chicken broth (kept warm)
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup fresh or frozen spring peas
• 4 oz cooked ham, diced
• 6 oz Fontina cheese, grated
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Sauté the Onion:

   • In a large skillet or saucepan, heat the butter and olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent.

2. Toast the Rice:

   • Add the Arborio rice to the skillet with the sautéed onion. Stir for a minute or two until the rice is well-coated with the butter and oil and heated through.

3. Add the Wine:

   • Pour in the white wine and cook until it's mostly absorbed by the rice.

4. Cook the Risotto:

   • Begin adding the warm broth to the rice, one ladle at a time, stirring frequently and allowing each ladle of broth to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness, usually about 18-20 minutes.

5. Add the Spring Peas and Ham:

   • About 5 minutes before the risotto is done, stir in the spring peas and diced ham. Cook until they are heated through.

6. Stir in the Fontina Cheese:

   • Stir in the grated Fontina cheese until the risotto is creamy and the cheese is melted. Season with salt and black pepper to taste.

7. Serve Hot:

   • Garnish the Risotto with Spring Peas, Ham, and Fontina with chopped fresh parsley and serve it hot.

This risotto is a delightful and savory dish that's perfect for a special occasion or a gourmet meal. The combination of creamy rice, sweet peas, savory ham, and rich Fontina cheese creates a harmonious and delectable flavor. Enjoy your homemade risotto!