Ham Pea And Parmesan 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.

HAM, PEA AND PARMESAN RISOTTO



Ham, Pea and Parmesan Risotto image

Very tasty and fresh risotto recipe for kids and adults, a great "comfort food" dish but nice enough for a dinner party. My 18 month old loves it! The addition of the lemon zest keeps it light instead of stodgy, so don't skip it! You can substitute a splash of lemon juice if you have no fresh lemons on hand. Ham can also be substited for bacon, canadian bacon, or my personal fav, cubed pancetta. You can also add a clove of chopped or minced garlic in with the onion step, but I find there are enough flavors going on it doesnt really need it.

Provided by JockysGirl

Categories     Ham

Time 50m

Yield 8 as a side or appetizer, 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 small onions or 1/2 large onion
1 cup cubed ham or 1 cup pancetta
1 generous cup arborio rice
1/2 cup white wine
1 liter chicken stock
1/2 cup frozen peas or 1/2 cup fresh peas
2/3-1 cup parmesan cheese (depending on how cheesy you like it!)
1 tablespoon lemon zest

Steps:

  • 1. Sautee onion in butter until translucent but not brown.
  • 2. Add pancetta if uncooked halfway through onion cooking (if using cooked ham or pancetta, you will add near the end).
  • 3. After pancetta is cooked, add rice and stir constantly until it soaks up the butter and pancetta drippings (about 30 seconds).
  • 4. Add white wine and let rice absorb until only a small amount of liquid is left.
  • 5. Add chicken stock about 100-200 ml at a time. Give the rice a stir and wait for it to absorb almost all the liquid before adding more. Keep stock warm if possible.
  • 6. As you add the last batch of chicken stock, add peas and let them heat in the liquid as it cooks off. If you are using cooked ham, add it now too.
  • 7. Once rice has absorbed all the liquid, add parmesan cheese and fold inches I like to add enough cheese that when you stir it, you can see the melted cheese stretch between the rice.
  • 8. Finish with lemon zest and stir in gently.
  • 9. Serve with crusty bread and salad.

HAM, PEA AND PARMESAN RISOTTO



HAM, PEA AND PARMESAN RISOTTO image

Categories     Ham

Yield 6

Number Of Ingredients 10

6 Cups Chicken Stock
2 T butter
1 onion, chopped
12 oz ham cut into 1/2" pieces
2 1/2 cups arborio or medium grain rice
2 cups peas
1 cup parmesan or romano cheese
1 T fresh thyme or 1 t dried
salt and freshly ground pepper
fresh thyme sprigs

Steps:

  • In a small saucepan over high heat bring the chicken stock to a simmer. Reduce heat but keep hot In a heavy large saucepan over medium low heat, melt the butter and saute the onion stirring frequently for 5 minutes. Add the hame and cook until the onion is tender, stirring frequently, about 5 more minutes To the onion mixture add the rice and stir until a white spot appears in the center of the grains, about 1 minute. Add 3/4 cup of the stock and adjust the heat to simmer if needed, so the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the liquid 3/4 cup at a time and stirring constantly, until the rice starts to soften, about 10 minutes. Add the peas and continue cooking, adding the liquid 1/2 cup at a time, stirring constantly for about 10 more minutes. Add the parm cheese, chopped thyme, salt and pepper to taste. Mix well. Serve hot

PEA AND PARMESAN RISOTTO



Pea and Parmesan Risotto image

Make and share this Pea and Parmesan Risotto recipe from Food.com.

Provided by Perfect Pixie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 liters chicken stock or 1 1/4 liters vegetable stock
100 g butter (pref unsalted)
2 medium onions, finely chopped
1 garlic clove, crushed (minced is fine)
225 g arborio rice
110 g frozen peas
50 g parmesan cheese, finely grated

Steps:

  • Bring stock to boil in a saucepan, keep on a low heat while you are making the risotto.
  • In saute pan, melt butter and add garlic and onions, allow to cook for 5 minutes.
  • Add rice and stir continuously over a low heat until the grains start to soften.
  • Over a medium heat begin to add the hot stock a ladle at a time, allow rice to absorb all stock before adding next ladle.
  • Continue to add the stock gradually , stirring all the time for about 15-20 minutes (mum prefers to cook her risotto for 40 minutes, but up to you).
  • Rice is ready when is soft, but still has chalky "bite" to it in the middle.
  • Tip frozen peas in (and gammon or other cooked meat if using) and stir in and heat through, about 3 minutes. by this time the peas should be defrosted and the risotto bubbling again.
  • Finally stir in parmesan and serve immediately with thinly sliced parmesan on top.
  • For vegetarian do not use the chicken stock.

Nutrition Facts : Calories 592.9, Fat 28, SaturatedFat 16.1, Cholesterol 73.9, Sodium 820.7, Carbohydrate 65.8, Fiber 3.5, Sugar 9, Protein 18.6

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