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.