Name: Risotto with Peas and Ham
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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

Courtesy of Food Network Magazine

Risotto with Peas and Ham

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