Risotto with green peas and ham
Votes: 4
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 616, total fat 21 G., saturated fats 11 G., proteins 29 G., carbohydrates 73 G., fiber 7 G., cholesterol 92 mg, sodium 1188 mg, sugar 1 G.
Calories 616, total fat 21 G., saturated fats 11 G., proteins 29 G., carbohydrates 73 G., fiber 7 G., cholesterol 92 mg, sodium 1188 mg, sugar 1 G.
Ham and green peas are the simplest and most affordable ingredients for a delicious, comforting risotto. Sprinkle the finished dish with fresh mint and grated lemon zest for a hint of spring freshness. Serve as a standalone dish or as a side dish with meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6.5 cups lightly salted chicken broth
- 2 cloves of garlic
- 4 tablespoons unsalted butter
- 1 large leek (white and light green parts only), thinly sliced and rinsed thoroughly
- 1.5 tbsp. Arborio rice
- 1 cup dry white wine
- 2 cups fresh or frozen green peas (defrosted)
- 200 g thick slices of ham, cut into 0.5 cm cubes.
- 0.5 cup grated Pecorino cheese (about 30 g) + extra for sprinkling
- Chopped fresh mint, for serving
- Grated zest of 1 lemon
We recommend
Recipes with similar ingredients: Arborio rice, peas, Pecorino Romano cheese, ham, leeks, white wine, lemon zest, mint
Cooking the dish according to the recipe:
- In a saucepan over medium heat, heat the broth, adding the garlic, until steaming; keep warm. In a large Dutch oven or saucepan, melt 2 tablespoons of butter over medium-high heat. Add the leeks and cook, stirring occasionally, until softened, 2-3 minutes.
- Add the rice; cook, stirring, until golden brown, 2 to 3 minutes. Add the wine and cook, scraping up any browned bits, until completely absorbed, 3 to 5 minutes.
- Add 3 cups hot broth; cook, stirring constantly, until completely absorbed, 8–10 minutes. Add another 3 cups hot broth; continue cooking, stirring, until the risotto is tender and thickened, 12–14 minutes.
- Reduce heat to low and add green peas, ham, cheese, and the remaining 2 tablespoons of butter. Add more hot broth if the risotto is too thick; season with salt and pepper to taste. Sprinkle each serving with mint, grated cheese, and lemon zest.
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