Cook pasta in a large saucepan of boiling, salted water for about 8 minutes, or until tender. Drain, reserving 1/3 cup of the cooking liquid. Meanwhile, heat a lightly oiled, large frying pan over a ...
Repeat twice more for the remaining stock, adding the ham and peas with the last of the stock. When the last of the stock is mostly absorbed (the risotto should be al dente but still quite ...