Combine the oil, balsamic and salt, stir in the radish and mixed seeds, transfer to an oven tray lined with baking paper, place the ham alongside.
Approx. 10 mins. in the centre of an oven preheated to 220°C.
Heat the oil in a pan. Sauté the onion and garlic for approx. 3 mins., add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 15 mins., add the agretti and peas in batches, simmer for about another 5 mins. until the rice is creamy and al dente. Stir the cream cheese into the risotto, season and plate up. Top with the radish and crispy ham.