MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Pesto Risotto with Peas
| Pesto Risotto with Peas | Print |
Recipe By: Alice Morrow
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
- 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.
- Heat 1 T. butter in a large saucepan. Add rice and cook, stirring for 1 minutes.
- Add the wine and cook, stirring until almost evaporated, about 1-2 minutes.
- Add 2 c. of the broth to the rice. Cook stirring occasionally, until almost absorbed (heat must be on a simmer level.)
- Add 1 more cup of broth and cook until almost absorbed, stirring.
- Add the leaks, peas and 1 more cup of broth, cook, stirring until almost absorbed.
- Taste rice—if not cooked, add a little more broth and continue to cook, stirring until al dente.
- Stir in ham and remaining butter.
- Remove from heat, stirring in ⅔ c. of pesto, the mozzarella and ½ c. parmesan.
- Season with salt and pepper.
- Divide into serving dishes and top each dish with remaining pesto and parmesan.
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