How to Make It
Preheat oven to 400°F. Heat oil in a large ovenproof Dutch oven over medium-high. Add ham, and cook, stirring often, until crispy, about 3 minutes. Remove half of ham and set aside. Add leeks, garlic, and 1 tablespoon of the thyme to Dutch oven, and cook, stirring occasionally, until softened, 4 to 5 minutes. Add rice, and cook, stirring, 1 minute. Add wine, and cook until almost evaporated, about 30 seconds. Stir in 3 cups water, salt, and 2 cups of the chicken stock, and bring mixture to a boil.
Cover Dutch oven, and place in preheated oven. Bake until rice is cooked through, 20 to 25 minutes.
Remove from oven. Stir in peas, butter, 1/2 cup of the Parmesan, and remaining 1 1/2 cups stock. Spoon risotto into shallow bowls. Top with reserved ham and remaining 1 tablespoon fresh thyme and 1/4 cup Parmesan. Serve immediately.