Risotto with Pesto, Ham, & Peas

Risotto With Pesto, Ham, & Peas

Ingredients:
Kosher salt
3 leeks (white and light green parts only), thinly sliced
2 tablespoons unsalted butter
1 cup arborio rice
1/2 cup dry white wine (optional)
1 cup frozen peas, thawed
3/4 cup diced ham
3/4 cup pesto
1 cup small fresh mozzarella balls or diced fresh mozzarella
1/2 cup grated parmesan cheese

Directions:
Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat. Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl. Adjust the heat to keep the broth at a gentle simmer.

Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the wine and cook, stirring, until almost evaporated, about 1 more minute.

Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep the risotto at a simmer). Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.

Stir in the ham and remaining 1 tablespoon butter. Remove from the heat; stir in pesto, the mozzarella and parmesan. Season with salt to taste. Divide among bowls and enjoy!  

 From the Food Network