Have leftover Christmas ham or gammon? This oven-baked ham, chestnut and maple risotto is a comforting way to use those extra slices. It’s one of my favourite recipes — rich, slightly sweet from chestnuts and maple syrup, and satisfying without relying on cheese. If you prefer, you can stir in grated cheese at the end, but the dish stands beautifully on its own.
This recipe works well when made in an ovenproof pan or transferred to a baking dish. I often make a large ham at the holidays, so turning leftovers into a hearty risotto keeps flavors interesting and makes meal planning easier. The maple syrup provides a gentle sweetness that complements salty ham and earthy chestnuts; use a good-quality syrup if you have it, or substitute soy sauce for a savory alternative.
The oven finish gives the risotto a tender, slightly caramelized edge while keeping the center creamy. It’s great for lunch, a casual main, a starter for a dinner party, or a warm snack on a chilly day. This recipe serves 4–5 and is child-friendly when served mild.
| Serves | 4-5 |
| Prep time | 15 minutes |
| Cook time | 25 minutes (plus any extra baking if needed) |
| Total time | About 40 minutes |
| Meal type | Lunch, Main Dish, Snack, Starter |
| Misc | Child Friendly, Serve Hot |
INGREDIENTS
- 1 small onion, finely chopped
- 300 g risotto rice (Arborio or Carnaroli)
- 650 ml vegetable stock (hot)
- 3 tablespoons Madeira
- 50 g frozen peas
- 2 teaspoons dried parsley
- 200 g cooked gammon or ham, chopped
- 1 tablespoon maple syrup per serving (or to taste)
- 1 packet vacuum-packed chestnuts, chopped into small pieces
NOTE
If you prefer not to use maple syrup, substitute soy sauce for a savory finish.
DIRECTIONS
| 1. | |
| Heat 1 tablespoon of oil in a large pan and gently soften the onion over medium heat until translucent. If your pan is ovenproof, you can bake the risotto in it; otherwise preheat the oven to 180°C and have an ovenproof dish ready. | |
| 2. | |
| Add the risotto rice to the softened onion and stir to coat. Pour in a large splash of the hot stock and stir until absorbed. | |
| 3. | |
| Stir in the remaining stock, chopped ham, chopped chestnuts, peas, dried parsley and Madeira. Mix everything together so the ingredients are evenly distributed. | |
| 4. | |
| If using an ovenproof pan, cover with a lid. If not, transfer the mixture to a covered ovenproof dish and cover tightly with foil or a lid. | |
| 5. | |
| Bake for about 25 minutes, stirring once about halfway through. Check the rice for doneness; if it needs a little more time, add about 50 ml more hot stock and bake for another 5–10 minutes until the rice is tender and creamy. | |
| 6. | |
| Divide among bowls and drizzle about 1 tablespoon of maple syrup over each serving, adjusting to taste. Finish with freshly ground black pepper — the ham adds saltiness, so extra salt is usually unnecessary. | |
This baked risotto is a simple, delicious way to transform holiday leftovers into a warm, satisfying meal. Adjust the sweetness or saltiness to suit your family’s taste, and enjoy a comforting bowl any time of year.