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

CHEESE, HAM & PEA RISOTTO

Cheese, ham & pea risotto image

A simple and hearty weeknight risotto the whole family will love - the stock is added in one go and stirring kept to a minimum so you can multi-task

Provided by Katy Greenwood

Categories Dinner, Main course, Supper

Time 45m

Number Of Ingredients 11

Ingredients

1 tbsp oil
1 onion , chopped
2 garlic cloves , finely chopped
300g risotto rice
1 ¼l chicken stock or vegetable stock
150g frozen peas
180g ham hock , diced
2 tsp English mustard
3 tbsp mascarpone
100g mature cheddar , grated, plus extra to serve (optional)
70g bag pea shoots (optional)

Steps:

Heat the oil in a large flameproof casserole dish and cook the onion for 5 mins over a medium heat to soften. Stir in the garlic and the risotto rice, and cook for another 30 secs-1 min. Pour in the stock and bring to the boil, then cover and cook for about 15 mins on a medium heat, stirring every so often. The rice should be almost done.
Add the peas, ham, mustard and cheeses to the pan, and cook for another few mins until the rice is just right and the cheese melted. Season and serve topped with a handful of the pea shoots and a little extra cheese, if you like.

Nutrition Facts : Calories 599 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 2.6 milligram of sodium

PEA AND HAM RISOTTO

Pea and Ham Risotto image

Make and share this Pea and Ham Risotto recipe from Food.com.

Provided by katew

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

30 g butter
1 onion, finely chopped
1 1/2 cups arborio rice
420 g split pea and ham soup
1 cup white wine
3 cups boiling water
150 g mushrooms
1 cup frozen peas
4 slices ham, diced
1 cup grated parmesan cheese

Steps:

Melt butter, cook onion for 3 minutes.
Stir in rice and toss to coat in onion mixture.
Add soup and wine, stir well.
Gradually add water.
Simmer over low heat, stirring often till liquid is absorbed and rice is tender.
This may take 20 minutes or so.
Add mushrooms, peas, parmesan and ham in the last 5 minutes of cooking.
Season to taste.

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