| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| 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
Instructions
- 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.
Nutrition Facts
| Calories | 616 calorie |
| Total Fat | 21 grams |
| Saturated Fat | 11 grams |
| Cholesterol | 92 milligrams |
| Sodium | 1188 milligrams |
| Carbohydrates | 73 grams |
| Dietary Fiber | 7 grams |
| Protein | 29 grams |
Reviews
Yummy! Easy to follow recipe. A tasty comfort food on a chilly spring day. This would be a wonderful side dish, but for me, it was a main course. I used fresh peas.
Family loved this! I added cut asparagus along with the peas. Delicious!