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

Ingredients

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

Directions

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.

18 comments:

  1. 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.

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

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  3. 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!

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

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  5. 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.

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  6. Creamy, comforting, and delicious!

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  7. 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!

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

    http://mybizzykitchen.com/2010/05/03/wonderful-weekend/

    Happy Friday!

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

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

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  11. 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

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  12. 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.

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

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  14. 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.

    Velva

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  15. 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

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Hey, thanks so much for stopping by. I'd love to hear what you think!