I am a huge fan of one-pot wonders, such as this one. J and I got hooked on risotto a while ago when I made a spinach parmesan risotto, (I will share that recipe sometime soon as life is better when it includes spinach parmesan risotto), and J gave this risotto recipe another resounding vote of "yes!" You could easily swap out the ham for some cooked chicken or pancetta (yum). Some crusty bread slathered with butter and a glass of white wine or pellegrino alongside, and you have a rather lovely dinner, my friend.
Risotto with Peas and Ham*
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 and 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
1. 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.
2. Add 3 cups hot broth to the rice; cook, stirring constantly, until mostly absorbed, 8 to 10 minutes. Add 3 more cup hot broth; continue cooking, stirring, until the risotto is tender and thickened, 12 to 14 minutes.
3. 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.
*Recipe source from Food Network
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