Best Pea And Ham Risotto Recipes

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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 HAM RISOTTO



Pea and Ham Risotto image

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

Provided by katew

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

30 g butter
1 onion, finely chopped
1 1/2 cups arborio rice
420 g split pea and ham soup
1 cup white wine
3 cups boiling water
150 g mushrooms
1 cup frozen peas
4 slices ham, diced
1 cup grated parmesan cheese

Steps:

  • Melt butter, cook onion for 3 minutes.
  • Stir in rice and toss to coat in onion mixture.
  • Add soup and wine, stir well.
  • Gradually add water.
  • Simmer over low heat, stirring often till liquid is absorbed and rice is tender.
  • This may take 20 minutes or so.
  • Add mushrooms, peas, parmesan and ham in the last 5 minutes of cooking.
  • Season to taste.

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