RISOTTO WITH PEAS AND HAM

Risotto with Peas and Ham image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 12

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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.