Risotto With Spring Peas, Ham, And Fontina Cheese Recipe Recipe

Name: Risotto With Spring Peas, Ham, And Fontina Cheese Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 tablespoons butter, divided; 1/3 cup finely chopped onion (about 1/2 medium); 1 1/2 cups arborio rice; 1/2 cup dry white wine; 4 cups low sodium chicken or vegetable broth, kept warm; 1 cup shelled baby peas (see note); 1 cup finely diced ham (about 4 ounces); 1 cup grated Fontina cheese; 1 tablespoon grated lemon zest; 2 tablespoons finely chopped basil leaves; Kosher salt and freshly ground black pepper

Servings: persons

2 tablespoons olive oil
4 tablespoons butter, divided
1/3 cup finely chopped onion (about 1/2 medium)
1 1/2 cups arborio rice
1/2 cup dry white wine
4 cups low sodium chicken or vegetable broth, kept warm
1 cup shelled baby peas (see note)
1 cup finely diced ham (about 4 ounces)
1 cup grated Fontina cheese
1 tablespoon grated lemon zest
2 tablespoons finely chopped basil leaves
Kosher salt and freshly ground black pepper

1
Place the olive oil and half the butter in a heavy bottomed saucepan and heat until sizzling over medium heat. Add the onion, and cook until translucent, stirring often, about 5 minutes. Add the rice, and stir to coat the rice completely with the oil mixture. Cook for an additional 3 minutes, stirring often.
2
Add the wine to the pot, stir to mix, and continue to cook over medium heat until the wine has been absorbed. Add a ladleful of warm broth and continue to cook, stirring constantly. As each addition of broth has been absorbed, add another, stirring constantly until the rice is just slightly firm to the bite, about 20 minutes.
3
With the last addition of broth, add the peas, ham, Fontina cheese, lemon zest, and basil. Stir to mix, and season with salt and pepper to taste. Cook another 5 minutes, then remove from the heat. Stir in the remaining 2 tablespoons of butter and the Fontina cheese, and stir until the cheese has completely melted into the rice. Risotto should have creamy consistency that settles on a plate when spooned. If not, thin with extra stock or water until creamy consistency is reached. Serve immediately on hot plates.

1083

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 tablespoons butter, divided, 1/3 cup finely chopped onion (about 1/2 medium), 1 1/2 cups arborio rice, and more.

Yes, Risotto With Spring Peas, Ham, And Fontina Cheese Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto With Spring Peas, Ham, And Fontina Cheese Recipe

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