Risotto With Peas And Ham
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
66
Spice
50
Sweetness
44
Sourness
38
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
6.5 cups
Chicken Broth (low-sodium)2 cloves
Garlic4 tbsps
Unsalted Butter1.5 cups
Arborio Rice1 cup
White Wine (dry)Directions:
1
Heat the broth and garlic in a saucepan over medium heat until steaming; keep warm
2
Melt 2 tablespoons butter in a large Dutch oven or pot over medium-high heat
3
Add the leek and cook, stirring occasionally, until softened, 2 to 3 minutes
4
Add the rice; cook, stirring, until toasted, 2 to 3 minutes
5
Stir in the wine and cook, scraping up any browned bits, until absorbed, 3 to 5 minutes
6
Add 3 cups hot broth to the rice; cook, stirring constantly, until mostly absorbed, 8 to 10 minutes
7
Add 3 more cups hot broth; continue cooking, stirring, until the risotto is tender and thickened, 12 to 14 minutes
8
Reduce the heat to low and stir in the peas, ham, cheese and the remaining 2 tablespoons butter
9
Stir in more hot broth if the risotto is too thick; season with salt and pepper
10
Top each serving with mint, more cheese and the lemon zest
11
Photograph by Charles Masters