Oven Risotto with Ham, Leeks and Peas

Preheat oven 400•F. Heat oil in Dutch cast iron oven over medium high heat. Add ham and cook stirring often until crispy, about 3 minutes. Remove half of the ham and set aside. Add leeks, garlic and thyme and cook stirring occasionally, until softened. (4-5 minutes). Add rice and stir cooking for one minute. Add wine and cook until almost evaporated, about 30 seconds. Stir in 3 cups water, salt and 2 cups of chicken stock and bring to a boil. Cover Dutch oven, bake 20-25 minutes. Stir in peas, butter and 1-1/2 cups of chicken stock. Top with remaining ham and fresh parsley.