Ham and Spring Pea Risotto

Ham and Spring Pea Risotto

Print
Email
|

by Food Lion and Kellie Brown

WCNC.com

Posted on March 26, 2014 at 9:20 AM

Updated Wednesday, Mar 26 at 1:05 PM

You can get rewarded just for grocery shopping at Food Lion, with their spring continuity program. Earn a $20 Food Lion gift certificate when you shop Food Lion now through April 15th.  See store for details.

www.FoodLion.com

www.facebook.com/FoodLion

Ham and Spring Pea Risotto
Ingredients

Kosher salt
3 leeks (white and light green parts only), thinly sliced
2 tablespoons unsalted butter (Food Lion brand)
1 cup Arborio rice
1/2 cup dry white wine (optional)
1 cup frozen peas, thawed (Food Lion brand)
3/4 cup diced ham
3/4 cup pesto
11/2 cups shredded mozzarella (My Essentials)
3/4 cup grated parmesan cheese (Food Lion brand)
1 lemon

Directions

To make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat. Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl. Adjust the heat to keep the broth at a gentle simmer.

Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the wine and cook, stirring, until almost evaporated, about 1 more minute.

Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep the risotto at a simmer). Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.

Stir in the ham and remaining 1 tablespoon butter. Remove from the heat; stir in 2/3 cup pesto, the mozzarella and parmesan. Season with salt. Cut the lemon in half and squeeze it over the top of the risotto.  Divide among bowls and top with the remaining pesto.

 

Print
Email
|