Pea And Ham Risotto Food

HAM, PEA AND PARMESAN RISOTTO

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

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.

PEA AND HAM RISOTTO

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.

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.

EASY RISOTTO WITH BACON & PEAS

Steps:

• Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
• Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
• Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
• Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
• Serve sprinkled with freshly grated parmesan and freshly ground black pepper.