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1
Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat.
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2
Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl.
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3
Adjust the heat to keep the broth at a gentle simmer.
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4
Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat.
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5
Add the rice and cook, stirring, 1 minute.
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6
Add the wine and cook, stirring, until almost evaporated, about 1 more minute.
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7
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).
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8
Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes.
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9
Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes.
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10
Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.
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11
Stir in the ham and remaining 1 tablespoon butter.
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12
Remove from the heat; stir in 2/3 cup pesto, the mozzarella and parmesan.
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13
Season with salt.
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14
Divide among bowls and top with the remaining pesto.
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15
Photograph by Antonis Achilleos
