Risotto With Pesto and Peas
Risotto With Pesto and Peas might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free recipe has 638 calories, 21g of protein, and 33g of fat per serving. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have peas, ham, parmesan, and a few other ingredients on hand, you can make it. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.
Instructions
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 2/3 cup pesto, the mozzarella and Parmesan. Season with salt. Divide among bowls and top with the remaining pesto.
Photograph by Antonis Achilleos