Risotto with Pesto and PeasFeatured by Margerum Wine Company - Barden Wines in the Platinum Wine Club.
This creamy risotto has just the right amount of cheese and pesto for a flavor combo you'll definitely want more of! Pair this recipe with a glass of excellent Pinot Noir from Barden Wines featured in your most recent Wine Club shipment.Yield: 4
Prep Time: 20 Minutes
Cook Time: 20 Minutes
• Kosher salt
• 3 leeks (white and light green parts only),thinly sliced
• 2 tablespoons unsalted butter
• 1 cup arborio rice
• 1/2 cup dry white wine (optional)
• 1 cup frozen peas, thawed
• 3/4 cup diced ham
• 3/4 cup prepared pesto
• 1 cup small fresh mozzarella balls or diced fresh mozzarella
• 1/2 cup grated Parmesan
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.
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.
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 the 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.
Stir in the ham and remaining 1 tablespoon butter. Remove from the heat; stir in 2/3 cup pesto, the mozzarella and Parmesan. Season with salt. Divide among bowls and top with the remaining pesto.
Recipe courtesy Food Network Magazine