Risotto with Spring Peas, Ham, and Fontina Cheese

Name: Risotto with Spring Peas, Ham, and Fontina Cheese
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters arborio rice; 237 milliliters shelled baby peas (see note above); 2 Tbsps finely chopped basil leaves; 4 Tbsps butter, divided; 113 grams cup finely diced ham (about; 118 milliliters dry white wine; 237 milliliters grated Fontina cheese; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp grated lemon zest; 2 Tbsps olive oil; 79 milliliters finely chopped onion (about 1/2 medium); 946 milliliters low sodium chicken or vegetable broth, kept warm

The recipe Risotto with Spring Peas, Ham, and Fontina Cheese is ready in around 25 minutes and is definitely an excellent gluten free option for lovers of Mediterranean food. This recipe serves 4. One serving contains 661 calories, 21g of protein, and 30g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Spring. If you have lemon zest, vegetable broth, fontina cheese, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It works well as a rather pricey main course.

Instructions

Place the olive oil and half the butter in a heavy bottomed saucepan and heat until sizzling over medium heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Sauce Pan

Add the onion, and cook until translucent, stirring often, about 5 minutes.

Ingredients you will need

Onion

Add the rice, and stir to coat the rice completely with the oil mixture. Cook for an additional 3 minutes, stirring often.

Ingredients you will need

Rice

Cooking Oil

Add the wine to the pot, stir to mix, and continue to cook over medium heat until the wine has been absorbed.

Ingredients you will need

Wine

Equipment you will use

Pot

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.

Ingredients you will need

Broth

Rice

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.

Ingredients you will need

Salt And Pepper

Fontina Cheese

Lemon Zest

Butter

Cheese

Basil

Stock

Water

Peas

Rice

Ham

Serve immediately on hot plates.

Equipment

Sauce Pan

Pot

Ingredients

Servings:

355milliliters

arborio rice 237milliliters

shelled baby peas (see note above)2Tbsps

finely chopped basil leaves 4Tbsps

butter, divided 113grams

cup finely diced ham (about 118milliliters

dry white wine 237milliliters

grated Fontina cheese 4servings

Kosher salt and freshly ground black pepper 1Tbsp

grated lemon zest 2Tbsps

olive oil 79milliliters

finely chopped onion (about 1/2 medium)946milliliters

low sodium chicken or vegetable broth, kept warm

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle) with a 4.3 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.