Nigel Barden served up risotto with peas, prosciutto ham and parmesan cheese on radio 2 Drivetime with Simon Mayo.

Nigel says: “If using stock cubes rather than fresh, don’t add any extra salt as they already contain it. Season to taste at the end.”

The ingredients are: 100g unsalted butter, 2 spring onions, chopped, 200g Carnaroli risotto rice, ½ glass of white wine, 1L hot, fresh chicken stock, 200g shelled fresh peas, 5 mint leaves, chopped, 150g Parmesan cheese, freshly grated, plus shavings to finish, 150g sliced prosciutto di Parma, roughly torn, sea salt and freshly ground black pepper.

The dish is based on Theo Randall’s recipe from his book My Simple Italian available from Amazon.