Ham Pumpkin And Pea Risotto Recipes

RISOTTO WITH PEAS AND HAM

Risotto with Peas and Ham image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 1/2 cups low-sodium chicken broth
2 cloves garlic
4 tablespoons unsalted butter
1 large leek (white and light green parts only), thinly sliced and rinsed well
1 1/2 cups arborio rice
1 cup dry white wine
2 cups fresh or frozen peas (thawed if frozen)
8 ounces thickly sliced deli ham, cut into 1/4-inch cubes
1/2 cup grated pecorino romano cheese (about 1 ounce), plus more for topping
Kosher salt and freshly ground pepper
Chopped fresh mint, for topping
Grated zest of 1 lemon

Steps:

Heat the broth and garlic in a saucepan over medium heat until steaming; keep warm. Melt 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the leek and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the rice; cook, stirring, until toasted, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until absorbed, 3 to 5 minutes.
Add 3 cups hot broth to the rice; cook, stirring constantly, until mostly absorbed, 8 to 10 minutes. Add 3 more cups hot broth; continue cooking, stirring, until the risotto is tender and thickened, 12 to 14 minutes.
Reduce the heat to low and stir in the peas, ham, cheese and the remaining 2 tablespoons butter. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top each serving with mint, more cheese and the lemon zest.

HAM, PUMPKIN AND PEA RISOTTO

Ham, Pumpkin and Pea Risotto image

I found this on an excellent Aussie site called Healthy Food Guide.com.au I modified slightly it to suit us but you can check out the original on the site.

Provided by JustJanS

Categories Short Grain Rice

Time 50m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

250 g pumpkin, peeled and cut into 2cm pieces
cooking spray
2 teaspoons olive oil
1 garlic clove, crushed
1 small red onion, chopped
1 cup arborio rice
1/2 cup white wine
4 cups low-fat chicken stock, kept on the stove at a simmer
75 g lean ham, cut into strips
1/2 cup frozen peas
2 tablespoons chopped fresh parsley
4 sage leaves, chopped
fresh ground black pepper
20 g parmesan cheese, finely grated

Steps:

Pre-heat oven to 180c.
Spray a baking tay and scatter over the pumpkin . Spray the pumpkin with more oil. Cook for 20 minutes or until cooked through.
Meanwhile, place the olive oil in a medium saucepan over medium heat (I use my non-stick wok). Add the garlic and onion and cook for 2-3 minutes, until soft. Stir in the rice and cook for 1 minute. Add the white wine and cook until evaporated. Add the stock a ladle-full at a time; as each lot absorbs, add the next one, until the rice is cooked but still firm (al dente).
Add the peas, pumpkin, ham, parsley and stir through. Remove the pan from the heat, cover and set aside for 5 minutes.
Stir through the grated parmesan cheese and serve.

Nutrition Facts : Calories 641.9, Fat 10.2, SaturatedFat 3.2, Cholesterol 20.1, Sodium 660.2, Carbohydrate 102.5, Fiber 7.2, Sugar 7.2, Protein 23.7

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