Nigella’s Pea And Ham Risotto is made with low-sodium chicken broth, garlic, unsalted butter, leek, arborio rice, dry white wine, peas, deli ham, pecorino romano cheese, salt, pepper, fresh mint, and lemon zest for a hearty meal in one bowl ready in just 40 minutes!
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💚 Why You’ll Love This Pea And Ham Risotto Recipe:
- Very simple and quick to prepare.
- The tastes are so intense that they burst.
- Modifiable in terms of its versatility.
- At any time, this dish is the epitome of comfort food.
❓ What Is Nigella’s Pea And Ham Risotto Recipe?
Pea And Ham Risotto by Nigella features low-sodium chicken broth, garlic, unsalted butter, leek, arborio rice, dry white wine, peas, deli ham, pecorino romano cheese, salt, pepper, fresh mint, and lemon zest for a flavorful, comforting meal.
🍚 Nigella Pea And Ham Risotto 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
🍛 How To Make Nigella Pea And Ham Risotto
- In a saucepan, bring the broth and garlic to a simmer over medium heat; keep heated.
- In a large Dutch oven or pot set over medium-high heat, melt 2 tablespoons of butter. Cook the leek for 2–3 minutes, stirring regularly, until it softens.
- Toss in the rice and toast it for 2-3 minutes, stirring occasionally. Cook, stirring occasionally, for 3 to 5 minutes, or until the wine is absorbed while scraping away any browned parts.
- Toss the rice with 3 cups of hot broth and cook, stirring often, for 8 to 10 minutes, or until most of the liquid has been absorbed.
- Stir in three additional cups of hot broth and keep stirring for another 12 to 14 minutes, or until the risotto is soft and has thickened.
- Incorporate the peas, ham, cheese, and the other 2 tablespoons of butter while reducing the heat to low.
- Add additional hot broth to thin out the risotto; add salt and pepper to taste. Garnish with mint, more cheese, and lemon zest before serving.
💭 Recipe Tips
- Rinse leeks well to remove dirt.
- Use freshly grated pecorino romano for maximum flavor.
- Stir frequently while adding broth gradually to achieve a creamy texture.
- Adjust seasoning to taste before serving.
🍤 What To Serve With Pea And Ham Risotto?
Serve Pea And Ham Risotto with arugula salad, garlic bread, roasted vegetables, herb-roasted chicken, balsamic glazed Brussels sprouts, grilled shrimp, and crispy prosciutto.
🎚 How To Store Leftovers Pea And Ham Risotto?
- In The Fridge: Keep leftover pea and ham risotto in a tightly sealed container for up to 5 days.
- In The Freezer: Freeze leftover pea and ham risotto in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Pea And Ham Risotto?
- Stove: Reheat leftover pea and ham risotto gently in a saucepan for 3 to 4 minutes over low heat, stirring occasionally until heated through.
- Microwave: Toss leftover peas and ham risotto in a microwave-safe dish, cover, and heat in 4-minute intervals, stirring in between until warmed.
FAQs
What is the best rice for pea and ham risotto?
Arborio rice, with its high starch content and creamy texture when cooked, is the best choice for pea and ham risotto.
Can I use lemon juice instead of wine in pea and ham risotto?
Yes, lemon juice can be used as a suitable alternative to white wine in pea and ham risotto, offering a tangy flavor.
How do you keep pea and ham risotto from getting dry?
To prevent pea and ham risotto from drying out, continuously add stock gradually and stir frequently until the desired consistency is achieved.
Why is my pea and ham risotto not getting soft?
If your pea and ham risotto is not getting soft, it likely needs more time to cook until the rice grains are tender.
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Nigella Pea And Ham Risotto Nutrition Facts
Amount Per Serving
- Calories 361
- Total Fat 3.6g
- Saturated Fat 2g
- Trans Fat 0g
- Sodium 800mg
- Total Carbs 60g
- Net Carbs 60g
- Dietary Fiber 0g
- Total Sugars 1g
- Protein 22g
Nigella Pea And Ham Risotto
Description
Nigella’s Pea And Ham Risotto is made with low-sodium chicken broth, garlic, unsalted butter, leek, arborio rice, dry white wine, peas, deli ham, pecorino romano cheese, salt, pepper, fresh mint, and lemon zest for a hearty meal in one bowl ready in just 40 minutes!
Ingredients
Instructions
- In a saucepan, bring the broth and garlic to a simmer over medium heat; keep heated.
- In a large Dutch oven or pot set over medium-high heat, melt 2 tablespoons of butter. Cook the leek for 2–3 minutes, stirring regularly, until it softens.
- Toss in the rice and toast it for 2-3 minutes, stirring occasionally. Cook, stirring occasionally, for 3 to 5 minutes, or until the wine is absorbed while scraping away any browned parts.
- Toss the rice with 3 cups of hot broth and cook, stirring often, for 8 to 10 minutes, or until most of the liquid has been absorbed.
- Stir in three additional cups of hot broth and keep stirring for another 12 to 14 minutes, or until the risotto is soft and has thickened.
- Incorporate the peas, ham, cheese, and the other 2 tablespoons of butter while reducing the heat to low.
- Add additional hot broth to thin out the risotto; add salt and pepper to taste. Garnish with mint, more cheese, and lemon zest before serving.
Notes
- Rinse leeks well to remove dirt.
Use freshly grated pecorino romano for maximum flavor.
Stir frequently while adding broth gradually to achieve a creamy texture.
Adjust seasoning to taste before serving.