Ham Mushroom Risotto Recipes

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RISOTTO WITH PEAS AND HAM



Risotto with Peas and Ham image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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.

PORCINI HAM RISOTTO



Porcini Ham Risotto image

Milder in flavor than other hard cheeses, fontinella can be found in the specialty cheese section of your local grocery store.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 package (1 ounce) dried porcini mushrooms
2 cups boiling water
1/2 cup chopped shallots
1/3 cup butter, cubed
1 teaspoon minced garlic
1-1/2 cups uncooked arborio rice
1 cup white wine
3 cans (14-1/2 ounces each) chicken broth, warmed
1-1/2 cups diced fully cooked ham
5 ounces fontinella cheese, shredded
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • In a large bowl, soak mushrooms in boiling water for 5 minutes or until completely hydrated; drain. In a Dutch oven, saute mushrooms and shallots in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer., Stir in rice until completely coated with butter. Add wine; cook and stir for 2 minutes or until wine is absorbed. Add one can of broth; cook and stir until broth is absorbed. Repeat with remaining broth, adding one can at a time. Stir in the ham, cheese, salt and pepper; cook until cheese is melted and mixture is heated through.

Nutrition Facts : Calories 363 calories, Fat 16g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 1348mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

BARLEY RISOTTO WITH HAM AND MUSHROOMS



Barley Risotto With Ham and Mushrooms image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
2 medium shallots, sliced
1 1/2 cups quick-cooking barley
1 teaspoon fennel seeds (optional)
Kosher salt and freshly ground pepper
10 ounces cremini or white button mushrooms, sliced
1/2 teaspoon minced fresh rosemary
1/2 cup dry white wine
2 cups low-sodium chicken broth
1 cup diced ham steak
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley

Steps:

  • Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. Add the barley and fennel seeds (if using), 1/4 teaspoon salt, and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.
  • Add the chicken broth and bring to a simmer; cover, reduce the heat to medium low and cook until the barley is tender and almost all of the liquid is absorbed, 8 to 10 minutes. Stir in the ham, parmesan and parsley. Season with salt and pepper.
  • Per serving: Calories 498; Fat 16 g (Saturated 9 g); Cholesterol 62 mg; Sodium 565 mg; Carbohydrate 64 g; Fiber 13 g; Protein 18 g

Nutrition Facts : Calories 439 calorie, Fat 18 grams, SaturatedFat 9.5 grams, Cholesterol 64 milligrams, Sodium 342 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 24 grams, Sugar 2 grams

HAM & MUSHROOM RISOTTO



Ham & Mushroom Risotto image

I get half an organic pig each fall, and it comes with wonderful ham. I love this dish to use up the last scraps of ham and the broth from cooking it. If you prefer, you can use extra fresh mushrooms instead of the shiitake. If you have purchased a prepared ham and so have no ham stock, you can use chicken stock.

Provided by Jenny Sanders

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1/2 teaspoon saffron thread
6 cups ham stock or 6 cups chicken stock
3 tablespoons olive oil
3 shallots, peeled &,minced
2 stalks celery, chopped
3 large mushrooms, minced
6 large dried shiitake mushrooms, crumbled
2 cups arborio rice or 2 cups carnaroli rice
1 cup diced cooked ham
1 zucchini, grated (optional)
salt (optional)
1/2 cup grated parmesan cheese
1/3 cup minced flat leaf parsley

Steps:

  • Clean and prepare all the vegetables.
  • Heat the stock to a simmer and infuse the crumbled saffron in it.
  • Meanwhile, heat the oil in a very large skillet.
  • Saute the minced shallots, celery and the mushrooms.
  • Add the rice and continue sauteing until the rice is opaque.
  • If it browns slightly, that's fine.
  • Add 1/2 cup hot stock and stir frequently until the broth is absorbed.
  • Continue adding broth as it is absorbed, stirring frequently, until the rice is tender and all the liquid absorbed.
  • If you run out of stock before the rice is done you may add a little hot water.
  • This will take 20 to 45 minutes, depending on the age of your rice.
  • Newer rice cooks more quickly.
  • If you wish to add the zucchini, put it in about 5 minutes before you think the rice will be done.
  • Check for salt; I use a smoked but unsalted ham and so I need to add some, but if your ham or ham stock is salted, you are unlikely to need any.
  • When the rice is tender, stir in the Parmesan and the parsley.

Nutrition Facts : Calories 629, Fat 20.4, SaturatedFat 5.9, Cholesterol 42.7, Sodium 234.9, Carbohydrate 87.8, Fiber 4.1, Sugar 2, Protein 22.1

CHEESE, HAM & PEA RISOTTO



Cheese, ham & pea risotto image

A simple and hearty weeknight risotto the whole family will love - the stock is added in one go and stirring kept to a minimum so you can multi-task

Provided by Katy Greenwood

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 11

1 tbsp oil
1 onion , chopped
2 garlic cloves , finely chopped
300g risotto rice
1 ¼l chicken stock or vegetable stock
150g frozen peas
180g ham hock , diced
2 tsp English mustard
3 tbsp mascarpone
100g mature cheddar , grated, plus extra to serve (optional)
70g bag pea shoots (optional)

Steps:

  • Heat the oil in a large flameproof casserole dish and cook the onion for 5 mins over a medium heat to soften. Stir in the garlic and the risotto rice, and cook for another 30 secs-1 min. Pour in the stock and bring to the boil, then cover and cook for about 15 mins on a medium heat, stirring every so often. The rice should be almost done.
  • Add the peas, ham, mustard and cheeses to the pan, and cook for another few mins until the rice is just right and the cheese melted. Season and serve topped with a handful of the pea shoots and a little extra cheese, if you like.

Nutrition Facts : Calories 599 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 2.6 milligram of sodium

BACON & MUSHROOM RISOTTO



Bacon & mushroom risotto image

A one-pan family favourite of Italian rice that's quick to prepare and low in calories, too

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 7

1 tbsp olive oil
1 onion, chopped
8 rashers streaky bacon, chopped
250g chestnut mushroom, sliced
300g risotto rice
1l hot chicken stock
grated parmesan, to serve

Steps:

  • Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
  • Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful - it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.

Nutrition Facts : Calories 452 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.9 milligram of sodium

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