Simple Risotto with Summer Spiral Ham and Peas
A delicious and beautiful one-dish meal.
Serves: 4
Cook Time: 35 Minutes
Ingredients
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1 cup Smithfield Ham, fully cooked and cut into 1/4" strips
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6 cups low-sodium chicken stock
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1 stick unsalted butter
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2 tablespoons olive oil
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1/2 cup yellow onion, finely diced
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2 garlic cloves, minced
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1 1/2 cups Arborio rice (for risotto)
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1/2 cup dry white wine, (optional)
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1 cup frozen baby peas, thawed
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1/2 teaspoon finely grated fresh lemon zest
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1 1/3 cups finely grated Parmesan cheese, divided
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3 tablespoons finely chopped fresh flat-leaf parsley
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Salt and pepper to taste
Steps
In a medium saucepan, bring the stock to barely a simmer. In a large saute pan melt butter and olive oil. Add onions and garlic and cook until softened. Add rice and cook for 1 minute stirring occasionally (do not skip this step). If adding wine, add it to the pan now and let simmer, stirring occasionally until well absorbed into the rice. Ladle in 1 cup of the simmering stock to the pan and stir constantly until the broth is absorbed. Continue simmering risotto and adding stock 1/2 cup at a time. It is important to stir constantly and let each addition of stock become fully absorbed before adding the next. This makes for a creamy rice. Keep adding stock until rice is just tender and creamy. You may not need to use all of the stock. This process takes about 20 minutes of constant attention and stirring. Finally stir in the peas, ham and one cup of the parmesan cheese. Salt and pepper to taste. If necessary, use some of the remaining broth to thin the risotto. Serve immediately. Garnish with chopped parsley and the remaining 1/3 cup of Parmesan cheese.
Recipe and photo by Smithfield.
