Baked pea, ham & oregano risotto

Heat 1 tsp olive oil in a flameproof casserole dish. Cook ¼ brown onion (finely chopped) until softened. Add ½ garlic clove (crushed) and 1 tsp fresh oregano leaves (finely chopped) and cook until fragrant. Add ¼ cup arborio rice and stir to combine. Add ½ cup chicken stock and bring to the boil. Bake in oven preheated to 180°C or 160°C fan-forced for 20-25 minutes. Add ¼ cup frozen peas and 60g 97% fat free deli sliced ham (diced) and bake for 5 minutes. Stir through 1 tbs low-fat ricotta cheese and serve sprinkled with 1 tbs grated parmesan cheese and extra oregano. Serve with steamed green beans.