Risotto With Spring Vegetables And Ham Recipes
RISOTTO WITH SPRING PEAS, HAM, AND FONTINA CHEESE RECIPE
Steps:
- Place the olive oil and half the butter in a heavy bottomed saucepan and heat until sizzling over medium heat. Add the onion, and cook until translucent, stirring often, about 5 minutes. Add the rice, and stir to coat the rice completely with the oil mixture. Cook for an additional 3 minutes, stirring often.
- Add the wine to the pot, stir to mix, and continue to cook over medium heat until the wine has been absorbed. Add a ladleful of warm broth and continue to cook, stirring constantly. As each addition of broth has been absorbed, add another, stirring constantly until the rice is just slightly firm to the bite, about 20 minutes.
- With the last addition of broth, add the peas, ham, Fontina cheese, lemon zest, and basil. Stir to mix, and season with salt and pepper to taste. Cook another 5 minutes, then remove from the heat. Stir in the remaining 2 tablespoons of butter and the Fontina cheese, and stir until the cheese has completely melted into the rice. Risotto should have creamy consistency that settles on a plate when spooned. If not, thin with extra stock or water until creamy consistency is reached. Serve immediately on hot plates. This Recipe Appears In Italian Easy: Risotto with Spring Peas, Ham, and Fontina
Nutrition Facts : Calories 334 kcal, Carbohydrate 22 g, Cholesterol 56 mg, Fiber 2 g, Protein 15 g, SaturatedFat 10 g, Sodium 613 mg, Sugar 3 g, Fat 21 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
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