RISOTTO WITH PEAS AND HAM
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.
JALAPENO POPPER RISOTTO
All the deliciousness of a jalapeno popper in a risotto made with Greek yogurt to keep it wholesome and creamy. Toasting the rice without oil gives it a lovely flavor and texture, keeping it more wholesome than other risotti that contain butter. This has become a favorite at our house. Leftovers make wonderful arancini.
Provided by Buckwheat Queen
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Heat vegetable broth in a pot over medium-high heat until boiling; reduce heat to a simmer.
- Heat a heavy-bottomed pot over medium heat. Add rice and begin to toast, flipping it to ensure it toasts evenly. Continue until rice becomes golden and fragrant, about 10 minutes. Do not burn.
- Remove rice from the pot. Add jalapeno and vegetable oil. Saute over medium heat until softened, about 8 minutes. Add toasted rice and stir to absorb the jalapeno flavor.
- Stir 1/2 cup heated broth into the rice mixture until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until liquid is absorbed and rice has doubled in size. Add Greek yogurt. Mix well until melted and incorporated, adding more broth as necessary until rice is al dente.
- Turn off heat and add pepper Jack cheese, saving 1 to 2 teaspoons as garnish. Wait until starches settle, about 2 minutes. Distribute evenly between 4 plates. Top with reserved pepper Jack cheese. Serve hot.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 73.8 g, Cholesterol 23.3 mg, Fat 8.4 g, Fiber 1 g, Protein 10.7 g, SaturatedFat 4.3 g, Sodium 317.7 mg, Sugar 2.1 g
JALAPENO HONEY GLAZED HAM
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h5m
Yield 12 to 14 servings
Number Of Ingredients 21
Steps:
- For the ham: Preheat the oven to 325 degrees F and adjust the oven rack to the lowest level.
- Using a sharp paring knife or box cutter, score the entire fat layer of the ham with deep cuts (being careful to not cut into the meat) in a 1/2-inch-wide diamond pattern.
- Place the ham cut side-down in a roasting pan fitted with a rack and add water to the bottom of the roasting pan about 1/2 inch deep. Cover loosely with foil and bake for 45 minutes.
- Meanwhile, make the glaze: In a small saucepan over medium heat, stir together the honey, jam, mustard, vinegar, garlic, jalapeno, orange zest and juice and pepper to taste until combined. Bring to a gentle simmer over medium heat. Cook, stirring often, until the glaze is slightly thickened, 3 to 5 minutes. Remove from the heat and set aside.
- Remove the foil from the ham and spoon the pan drippings over the top; then generously brush the glaze all over. Continue baking the ham, uncovered, and repeat the basting with juices and brushing with glaze every 20 minutes until the glaze is deep golden brown and caramelized or until the internal temperature reaches 130 degrees F, 10 to 12 minutes per pound, about 1 hour more.
- Loosely cover the ham with foil and let rest 15 minutes before slicing. Serve warm or at room temperature as a main course, or prepare a sandwich bar.
- For the ham sandwich bar: Arrange all the ingredients on the table or counter. I like to assemble my sandwich like this: Put cheese and then a couple of slices of ham on a bun bottom. On the bun top, dollop mustard and mayo, then top with cornichons and Pickled Red Onions. Close up the sandwich.
- To a saucepan, add the vinegar, sugar, salt, bay leaf, red pepper flakes to taste and 1/2 cup water and bring to a boil. Put the onions in a heatproof container and pour the boiling pickling liquid over them. Let the onions sit for 30 minutes to let cool. Cover and refrigerate until ready to use.
SPICY MEXICAN RISOTTO WITH HAM AND JALAPENOS
My husband is infamous for combining ingredients that have never before been combined. This is the result of tonight's hodgepodge, and man was it good! We make this gluten free by using a GF broth. You can sub water if you can't find a GF broth.
Provided by GreenFish
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat stock in microwave or on stovetop.
- Heat olive oil in large sauce pan.
- Add onions and cook on medium heat for about 2 minutes.
- Add the risotto rice and stir, cook 1-2 minutes.
- Add the bell pepper, jalapeno and ham, and cook about 2 minutes.
- Add the stock little by little (about a half a cup at a time) until it is absorbed. Stir constantly.
- After about 20-25 minutes, the rice should be tender and creamy.
- Add the cumin and coriander, salt and pepper to taste.
- Remove from heat and add cheddar cheese.
- Add a dollop of sour cream to each serving, and enjoy!
Nutrition Facts : Calories 299.5, Fat 12.2, SaturatedFat 4.3, Cholesterol 22, Sodium 440.4, Carbohydrate 35.1, Fiber 1.5, Sugar 6, Protein 12.6
QUICK MEXICAN CORN RISOTTO
Here's a good alternative to Spanish rice. Recipe from the Too Busy to Cook section of Bon Appetit. ZWT Mid-West region (corn).
Provided by lazyme
Categories White Rice
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes.
- Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.
Nutrition Facts : Calories 458.2, Fat 19.1, SaturatedFat 11.2, Cholesterol 53.1, Sodium 837.2, Carbohydrate 55.5, Fiber 2.4, Sugar 0.8, Protein 17.2
QUICK MEXICAN CORN RISOTTO
Categories Cheese Rice Vegetable Side Corn Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add garlic and cumin; sauté 1 minute. Mix in rice. Add broth and frozen corn and bring to boil, stirring frequently. Reduce heat to medium-low and cook until rice is tender and mixture is slightly thick and creamy, stirring frequently, about 20 minutes. Add cream and cheese and stir until mixture is heated through. Season to taste with salt and pepper. Sprinkle with chopped cilantro.
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