Risotto with Peas and Ham

Total Time:
40 min
Prep:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 6 1/2 cups low-sodium chicken broth
  • 2 cloves garlic
  • 4 tablespoons unsalted butter
  • 1 large leek (white and light green parts only), thinly sliced and rinsed well
  • 1 1/2 cups arborio rice
  • 1 cup dry white wine
  • 2 cups fresh or frozen peas (thawed if frozen)
  • 8 ounces thickly sliced deli ham, cut into 1/4-inch cubes
  • 1/2 cup grated pecorino romano cheese (about 1 ounce), plus more for topping
  • Kosher salt and freshly ground pepper
  • Chopped fresh mint, for topping
  • Grated zest of 1 lemon
Directions
  • Heat the broth and garlic in a saucepan over medium heat until steaming; keep warm. Melt 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the leek and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the rice; cook, stirring, until toasted, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until absorbed, 3 to 5 minutes.

  • Add 3 cups hot broth to the rice; cook, stirring constantly, until mostly absorbed, 8 to 10 minutes. Add 3 more cups hot broth; continue cooking, stirring, until the risotto is tender and thickened, 12 to 14 minutes.

  • Reduce the heat to low and stir in the peas, ham, cheese and the remaining 2 tablespoons butter. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top each serving with mint, more cheese and the lemon zest.

  • Photograph by Charles Masters


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    12_Risotto_031.tif

    Not what you're looking for? Try:

    Butternut Squash Risotto