Tuesday, September 4, 2012

Risotto with Pesto and Peas

 How can you not love risotto?  It's like giving your tummy a big warm hug.  The creamy, rich, goodness is enough to make anyone feel loved and well cared for.  Which is why I mourn the fact that NO ONE IN MY FAMILY likes it!
 Never mind them.  Usually I try to be accommodating, selecting only dishes that I know will be enjoyed by all (or at least by most).  However, as the designated cook of the family, every once and a while, I'm making what I want.  And if they really can't get behind it, well, that's why God invented PB&J.

I think this has been my favorite risotto so far.  I love just about anything that is blanketed in pesto.  Add cheese, wine, ham and peas, and you have heaven in a bowl.  And I'm happy to add that my family did eat this one, my Risotto Reluctant Husband even said he wouldn't mind if I made it again.

Risotto With Pesto and Peas
Food Network Magazine April 2012


3 leeks (white and green parts only) thinly sliced
2 tablespoons unsalted butter
1 cup arborio rice
1/2 cup dry white wine
1 cup frozen peas, thawed
3/4 cup diced ham
3/4 cup pesto
1 cup small fresh mozzarella balls or diced fresh mozzarella
1/2 cup grated Parmesan cheese


1.  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.

2.  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.

3.  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 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.

4.  Stir in ham and remaining 1 tablespoon butter.  Remove from the heat; stir in 2/3 cups pesto, the mozzarella and Parmesan.  Season with salt.  Divide among bowls, and top with the remaining pesto.


Kim said...

I'm with ya, sister! We cooks have to stick together and treat ourselves every once in awhile. I love risotto in every form. This looks divine.

Lara said...

Anything with pesto is a winner in my book! Looks delish!

Taste and Tell said...

How funny - I was just thinking earlier today that it has been awhile since I've made risotto! This sounds fabulous - definitely saving this recipe!

Barbara said...

That looks tasty, Teresa! Pesto and peas would be a super combo in a risotto.

Chris said...

I really need to retry some risotto. I've made it a few times and just wasn't that impressed considering the time I put into it. I need to make it by itself and not when I'm making 4 other dishes at the same time, and then see how I like it.

Blond Duck said...

That looks really good!

Pam said...

Creamy, comforting, and delicious!

Reeni Pisano said...

My Mom - a full blooded Italian - doesn't like risotto either. Weird. I don't know how that's possible. I on the other hand LOVE it! This looks divine!

Anonymous said...

My MIL taught me hot to make risotto - and knowing my aversion to onions, added tiny diced green apple - so delicious!!


Happy Friday!

Kathleen said...

I think you're right. This looks exactly like heaven in a bowl!!!

Barbara Bakes said...

I've never had pesto in risotto. Sounds amazing.

Mary said...

Teresa, this really sounds delicious. I love the ingredients in your risotto and know it would be a hit at my table. I hope you have a great weekend. Blessings...Mary

Cathy said...

Yum, I love a good risotto. I think it's important to make something that you really like once in awhile. Eventually your family may be tempted to try it. This dish sure would tempt me.

biasa199 said...

Awesome risotto.

Food search.

Rebecca Subbiah said...

this looks wonderful adore risotto

Joanne said...

I really think that pesto is the magic ingredient that makes food universally loved! Delicious dish!

Velva said...

I do love risotto and with fall just around the corner, I am going to love it even more. Thanks for sharing another great recipe.


Hillary Miller said...

Hi Teresa,
Your Risotto With Pesto and Peas looks tasty
You can submit your Risotto With Pesto and Peas pics on http://www.foodporn.net It is a food photography site where members can submit all food pictures that make readers hungry :)
I am already hungry to see these photos btw, LOL