Ladle a spoonful of chicken broth into the rice mixture and stir to combine. Once most of the liquid has been cooked off, add more chicken broth, roughly a ladleful at a time, until the rice is cooked, about 20 minutes. Constantly stir the rice during this process.
Stir in the ham and cook until ham is heated through, about 3 minutes. Stir in parmesan cheese and black pepper.
Serve hot.
Recipe by The Little Chef at http://littlechefblog.com/mushroom-and-ham-risotto/