Pea Risotto with Fried Quail Eggs and Ham recipes

Name: Pea Risotto with Fried Quail Eggs and Ham recipes
Ingredients: ½ cup frozen peas, thawed; ½ cup frozen spinach, thawed; ½ cup parsley leaves; ¼ cup water; vegetable oil; 4 ounces serrano ham, sliced lengthwise into ½-inch strips; 6 cups chicken stock; 3 cups water; ¼ cup olive oil; 1 large yellow onion, finely chopped; 4 garlic cloves, minced; 2 cups Arborio rice; 1 cup white wine; 6 tablespoons unsalted butter; 1 cup frozen peas; ⅓ cup grated Parmesan cheese; kosher salt; freshly ground black pepper; quail eggs; chives; lemon wedges