Risotto With Pesto and Peas

1. 1

   Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat.

2. 2

   Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl.

3. 3

   Adjust the heat to keep the broth at a gentle simmer.

4. 4

   Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat.

5. 5

   Add the rice and cook, stirring, 1 minute.

6. 6

   Add the wine and cook, stirring, until almost evaporated, about 1 more minute.

7. 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).

8. 8

   Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes.

9. 9

   Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes.

10. 10

    Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.

11. 11

    Stir in the ham and remaining 1 tablespoon butter.

12. 12

    Remove from the heat; stir in 2/3 cup pesto, the mozzarella and parmesan.

13. 13

    Season with salt.

14. 14

    Divide among bowls and top with the remaining pesto.

15. 15

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.