HAM, PEA AND PARMESAN RISOTTO
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
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.
CHEESE, HAM & PEA RISOTTO
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
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
RISOTTO WITH PEAS AND HAM
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.
RISOTTO WITH SPRING PEAS, HAM, AND FONTINA CHEESE RECIPE
Steps:
- Place the olive oil and half the butter in a heavy bottomed saucepan and heat until sizzling over medium heat. Add the onion, and cook until translucent, stirring often, about 5 minutes. Add the rice, and stir to coat the rice completely with the oil mixture. Cook for an additional 3 minutes, stirring often.
- Add the wine to the pot, stir to mix, and continue to cook over medium heat until the wine has been absorbed. Add a ladleful of warm broth and continue to cook, stirring constantly. As each addition of broth has been absorbed, add another, stirring constantly until the rice is just slightly firm to the bite, about 20 minutes.
- With the last addition of broth, add the peas, ham, Fontina cheese, lemon zest, and basil. Stir to mix, and season with salt and pepper to taste. Cook another 5 minutes, then remove from the heat. Stir in the remaining 2 tablespoons of butter and the Fontina cheese, and stir until the cheese has completely melted into the rice. Risotto should have creamy consistency that settles on a plate when spooned. If not, thin with extra stock or water until creamy consistency is reached. Serve immediately on hot plates. This Recipe Appears In Italian Easy: Risotto with Spring Peas, Ham, and Fontina
Nutrition Facts : Calories 334 kcal, Carbohydrate 22 g, Cholesterol 56 mg, Fiber 2 g, Protein 15 g, SaturatedFat 10 g, Sodium 613 mg, Sugar 3 g, Fat 21 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
PEA AND PARMESAN RISOTTO
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
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
HAM, PUMPKIN AND PEA RISOTTO
I found this on an excellent Aussie site called Healthy Food Guide.com.au I modified slightly it to suit us but you can check out the original on the site.
Provided by JustJanS
Categories Short Grain Rice
Time 50m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 180c.
- Spray a baking tay and scatter over the pumpkin . Spray the pumpkin with more oil. Cook for 20 minutes or until cooked through.
- Meanwhile, place the olive oil in a medium saucepan over medium heat (I use my non-stick wok). Add the garlic and onion and cook for 2-3 minutes, until soft. Stir in the rice and cook for 1 minute. Add the white wine and cook until evaporated. Add the stock a ladle-full at a time; as each lot absorbs, add the next one, until the rice is cooked but still firm (al dente).
- Add the peas, pumpkin, ham, parsley and stir through. Remove the pan from the heat, cover and set aside for 5 minutes.
- Stir through the grated parmesan cheese and serve.
Nutrition Facts : Calories 641.9, Fat 10.2, SaturatedFat 3.2, Cholesterol 20.1, Sodium 660.2, Carbohydrate 102.5, Fiber 7.2, Sugar 7.2, Protein 23.7
PEA AND HAM RISOTTO
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
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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