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Pesto Risotto with Peas

Pesto Risotto with Peas

Pesto Risotto with Peas
Pesto Risotto with Peas
Pesto Risotto with Peas
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Pesto Risotto with Peas
Ingredients
  • Salt
  • 3 leeks (white and light green parts only, cleaned and thinly sliced
  • 2 T. butter
  • 1 c. Arborio rice
  • ½ c. white wine
  • 1 c. frozen peas, thawed
  • ¾ c. diced good quality ham
  • ¾ c. store bought pesto
  • 1 c. fresh diced mozzarella
  • ¾ c. freshly grated parmesan cheese
  • Black pepper
Instructions
  1. BROTH: Bring 6 c. of water and 1 t. of salt to a boil and then let simmer. Add cleaned sliced leeks and cook until tender. Remove from liquid with slotted spoon and place in a bowl. Just keep the broth simmering on the stove top.
  2. Heat 1 T. butter in a large saucepan. Add rice and cook, stirring for 1 minutes.
  3. Add the wine and cook, stirring until almost evaporated, about 1-2 minutes.
  4. Add 2 c. of the broth to the rice. Cook stirring occasionally, until almost absorbed (heat must be on a simmer level.)
  5. Add 1 more cup of broth and cook until almost absorbed, stirring.
  6. Add the leaks, peas and 1 more cup of broth, cook, stirring until almost absorbed.
  7. Taste rice—if not cooked, add a little more broth and continue to cook, stirring until al dente.
  8. Stir in ham and remaining butter.
  9. Remove from heat, stirring in ⅔ c. of pesto, the mozzarella and ½ c. parmesan.
  10. Season with salt and pepper.
  11. Divide into serving dishes and top each dish with remaining pesto and parmesan.
 

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