CHEESE, HAM & PEA RISOTTO
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
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
HAM, PEA AND PARMESAN RISOTTO
Very tasty and fresh risotto recipe for kids and adults, a great "comfort food" dish but nice enough for a dinner party. My 18 month old loves it! The addition of the lemon zest keeps it light instead of stodgy, so don't skip it! You can substitute a splash of lemon juice if you have no fresh lemons on hand. Ham can also be substited for bacon, canadian bacon, or my personal fav, cubed pancetta. You can also add a clove of chopped or minced garlic in with the onion step, but I find there are enough flavors going on it doesnt really need it.
Provided by JockysGirl
Categories Ham
Time 50m
Yield 8 as a side or appetizer, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Sautee onion in butter until translucent but not brown.
- 2. Add pancetta if uncooked halfway through onion cooking (if using cooked ham or pancetta, you will add near the end).
- 3. After pancetta is cooked, add rice and stir constantly until it soaks up the butter and pancetta drippings (about 30 seconds).
- 4. Add white wine and let rice absorb until only a small amount of liquid is left.
- 5. Add chicken stock about 100-200 ml at a time. Give the rice a stir and wait for it to absorb almost all the liquid before adding more. Keep stock warm if possible.
- 6. As you add the last batch of chicken stock, add peas and let them heat in the liquid as it cooks off. If you are using cooked ham, add it now too.
- 7. Once rice has absorbed all the liquid, add parmesan cheese and fold inches I like to add enough cheese that when you stir it, you can see the melted cheese stretch between the rice.
- 8. Finish with lemon zest and stir in gently.
- 9. Serve with crusty bread and salad.
PEA AND HAM RISOTTO
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
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.
EASY RISOTTO WITH BACON & PEAS
Not one for risotto purists - this simple recipe has just a few ingredients and the stock is added all in one go.
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
- Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
- Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
- Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
- Serve sprinkled with freshly grated parmesan and freshly ground black pepper.
Nutrition Facts : Calories 396 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.88 milligram of sodium
POLENTA WITH ASPARAGUS, PEAS AND MINT
Buttery polenta serves as a soft, savory bed for asparagus and peas in this verdant, vegetable-rich main course. Sautéed shallots add sweetness, while fresh mint lends brightness to a satisfying yet light meal. You can substitute any soft herbs for the mint or use a combination for the most complex flavor. And, if you're short on time, instant polenta will work in place of regular, too. Just follow the directions on the package to cook it.
Provided by Melissa Clark
Categories pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
- Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
- When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
- As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
- Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
- Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
- To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.
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