RISOTTO WITH PESTO AND PEAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat. Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl. Adjust the heat to keep the broth at a gentle simmer.
- Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the wine and cook, stirring, until almost evaporated, about 1 more minute.
- Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep the risotto at a simmer). Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.
- Stir in the ham and remaining 1 tablespoon butter. Remove from the heat; stir in 2/3 cup pesto, the mozzarella and Parmesan. Season with salt. Divide among bowls and top with the remaining pesto.
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Mojahid Islam
[email protected]This risotto is a bit time-consuming to make, but it's worth it. The flavors are amazing! I love the combination of pesto and peas. I also added some grilled shrimp for a protein boost.
Rayhan Ahmed Riyan
[email protected]I love that this recipe uses frozen peas. It makes it so easy to make this dish on a weeknight. I also love the addition of lemon zest. It really brightens up the flavors.
Somraj Somraj
[email protected]This risotto is perfect for a special occasion. It's elegant and delicious. I served it with a side of grilled asparagus and a glass of white wine.
Aamir Alone
[email protected]I'm not a big fan of pesto, so I used a different sauce in this recipe. I used a sun-dried tomato pesto, and it was delicious! I also added some artichoke hearts for a bit of extra texture.
madison Mattison
[email protected]This risotto is so creamy and flavorful. I love the combination of pesto and peas. I also added some grilled chicken for a protein boost.
Praveen Baby
[email protected]I'm a vegetarian, so I omitted the Parmesan cheese from this recipe. It was still delicious! I also added some roasted red peppers for a bit of extra flavor.
Allen Simae
[email protected]I love the addition of lemon zest in this recipe. It really brightens up the flavors. I also like that the recipe calls for white wine. It adds a nice depth of flavor.
robert shoemake
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family. I love that I can use frozen peas, which makes it even easier.
Patricia Abban
[email protected]I'm a beginner cook, and this recipe was easy to follow. The risotto turned out great! I was so impressed with myself. I will definitely be making this again.
Shabir Hajji
[email protected]This risotto was a disaster! The rice was overcooked, and the pesto was too salty. I had to throw the whole thing out. I would not recommend this recipe.
Baberali Aliali
[email protected]This risotto was just okay. It wasn't bad, but it wasn't anything special either. I think it needed more flavor. I would probably try a different recipe next time.
Danny Hutchinson
[email protected]This risotto was a bit too rich for my taste. The pesto was a bit overpowering, and the peas were a bit too sweet. I think I would have liked it better with a lighter pesto and less peas.
Larry Randol
[email protected]This risotto was a bit bland for my taste, but it had potential. I think it needed more pesto and peas. I also would have liked it to be a bit creamier.
Pau Smith
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The pesto and peas add so much flavor, and the texture is perfect. I will definitely be making this again.
William Hamilton
[email protected]This risotto was delicious! I used homemade pesto, and it really made a difference. The peas added a nice sweetness, and the lemon zest brightened up the flavors. I will definitely be making this again.
Miljenko Guzic
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The pesto and peas really do work well together, and the lemon zest adds a nice brightness. This is a great recipe for a weeknight meal.
Leamsi Alubmas
[email protected]This is my new favorite risotto recipe! The pesto adds a wonderful flavor, and the peas add a nice pop of color and sweetness. I will definitely be making this again.
Shihab Shekh
[email protected]I've made this risotto several times now, and it's always a hit. It's so easy to make, and it's always delicious. I love the combination of pesto and peas.
Cecilia Ann
[email protected]This pesto and peas risotto was an absolute delight! The flavors were perfectly balanced, and the texture was creamy and al dente. I highly recommend this recipe.