Pea and Ham Risotto
Pean and Ham Risotto could be just the gluten free recipe you've been looking for. This recipe serves 4 and costs $2.35 per serving. One portion of this dish contains about 29g of protein, 30g of fat, and a total of 631 calories. 159 people were impressed by this recipe. It is a rather inexpensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of arborio rice, butter, celery, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Taste and Tell Blog. It works well as a main course. Overall, this recipe earns an excellent spoonacular score of 82%. Similar recipes include Split pea & green pea smoked ham soup, Pea risotto, and Green Pea Risotto.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup arborio rice
2 ounces butter
1 celery stick, chopped
3 1/2 cups chicken stock
2 tablespoons chopped fresh flat-leaf parsley
3/4 cup coarsely chopped ham
1 tablespoon olive oil
1 onion, chopped
shaved Parmesan, for serving
1 2/3 cup frozen green peas
freshly ground pepper
Equipment:
frying pan
sauce pan
Cooking instruction summary:
Heat the oil in a saute pan. Add the celery, parsley and some pepper and cook, stirring, over medium heat for 2-3 minutes. Add the ham and stir. Add the peas and 1/4 cup chicken stock, bring to a boil, then reduce heat and simmer, uncovered, until most of the liquid has evaporated. Set aside.Put the remaining stock in a separate pan and bring to a simmer.Melt the butter in a large, heavy-based saucepan. Add the onion and stir until softened. Add the rice and stir well, making sure the rice is coated with the butter. Gradually stir in the hot stock, 1/2 cup at a time. Stir until the liquid has been completely absorbed before adding more. Stir over low heat until all the stock has been absorbed and the rice is creamy and tender. (It should take 25-30 minutes.) Season to taste.Add the pea/ham mixture and grated Parmesan and serve with Parmesan shavings and black pepper. ----------------------adapted from The Essential Christmas Cookbook
Step by step:
1. Heat the oil in a saute pan.
2. Add the celery, parsley and some pepper and cook, stirring, over medium heat for 2-3 minutes.
3. Add the ham and stir.
4. Add the peas and 1/4 cup chicken stock, bring to a boil, then reduce heat and simmer, uncovered, until most of the liquid has evaporated. Set aside.
5. Put the remaining stock in a separate pan and bring to a simmer.Melt the butter in a large, heavy-based saucepan.
6. Add the onion and stir until softened.
7. Add the rice and stir well, making sure the rice is coated with the butter. Gradually stir in the hot stock, 1/2 cup at a time. Stir until the liquid has been completely absorbed before adding more. Stir over low heat until all the stock has been absorbed and the rice is creamy and tender. (It should take 25-30 minutes.) Season to taste.
8. Add the pea/ham mixture and grated Parmesan and serve with Parmesan shavings and black pepper. ----------------------adapted from The Essential Christmas Cookbook
Nutrition Information:
covered percent of daily need
