1. Melt 40g of butter in a large pan and sweat onions on a medium heat. When soft and no colour add garlic, and cook for another 2 minutes.

2. Add the rice and cook for 1 minute stirring constantly.

3. Add white wine and reduce so there is very little liquid left.

4. Add hot chicken stock and bring to the boil. Cook for 15 minutes on a medium heat, stirring continuously so it doesn’t catch on the bottom of the pan.

5. Once the stock has reduced add the cream, frozen peas, diced ham and mix.

6. Remove from the heat then mix in the parmesan until it is all melted.

7. Add 40g of diced butter and mix until fluffy and velvety.

8. Season with salt and lemon juice to taste.