Risotto with Ham and Snap Peas

Rinse and dry the thyme, then remove the leaves. Finely dice the ham. Peel and finely dice the shallot and garlic. Sauté both until translucent in a pan with 1 tablespoon of butter and the oil. Add the rice and the thyme, sauté briefly, then deglaze with the wine. Cook until the wine has been absorbed, then add a ladle of broth. Let the broth absorb into the rice completely, stirring constantly. Repeat this process until the rice is cooked and all of the broth has been used (this should take about 17 minutes). Rinse the peas, remove any fibrous strings, and sauté in a pan with 1 tablespoon of the butter. Add the ham, and sauté until warmed through. Finely grate three-quarters of the parmesan. Mix into the risotto with the lemon zest. Stir in the snow peas, ham and pea mixture, and parsley. Season to taste with salt and pepper. Place the risotto on plates, grate the remaining parmesan cheese over the top, and serve.