Apr 5, 2011
Sugar Snap Pea and Ham Risotto
I found a FABULOUS new blog that has a ton of good recipes, Mel's Kitchen Cafe. I decided to try the risotto recipe, and boy was that a hit! Everyone loved it (yes, even Alayna!!). This was the first time I have ever made risotto, and I now look forward to trying more recipes like this. Sugar Snap Pea and Ham Risotto 4 1/2 C chicken broth 8 ounces sugar snap peas 2 Tbl olive oil 1/2 C chopped onion 1 1/2 C thinly sliced leek ( I didn't have leeks, and omitted this part) 2 garlic cloves, minced 1 C Arborio rice (or any other medium grain rice) 3/4 diced ham 1/2 C freshly grated Parmesan cheese Bring the chicken broth to a boil, add peas and cook 2 minutes until crisp tender. Remove peas with a slotted spoon, and rinse with cold water. Heat oil in a saucepan, add onions (this is where you would add the leeks) and cook until soft, then add garlic, cook 30 seconds. Ad rice, cook 1 minute, then add 1/2 C of broth. Cook until broth is absorbed. Continue adding 1/2 C broth to rice mixture and cooking until all is absorbed. This process is a bit time consuming, as you have to stir constantly, but ohhhh so worth the effort! Once all the broth is absorbed into the rice, add ham and parmesan cheese. I served this with homemade crescent rolls and a salad.