You Should Cook Risotto Ham and Peas

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Risotto with ham and peas: a sprint recipe!

Yes, because it is really a simple recipe, and also very quick to prepare.
What I like to do, in fact, is to offer recipes for delicious and tasty dishes that can be made ​​quickly and without too much effort.
I will never get tired to repeat, however, that the easier the dish the best the quality of the ingredients to use.

When ingredients are few and the dish is simple, without sauces, the flavor of the individual ingredients is exalted and only a great quality product can guarantee a winning result.

This risotto, which is prepared in twenty minutes including cooking time, provides only rice, peas, onion, ham, and Parmesan cheese, but the result is a dish of great taste that has convinced everyone in my family.
Try it!

Preparation time: 5 minutes
Cooking time: 15 minutes
Difficulty: Easy
Cost: economic

Ingredients for 4 people:

400 grams (14.11) of Arborio rice
1 spring onion
250 grams (8.82) of peas already shelled (or frozen)
100 grams (3.53) of cooked ham
50 grams (1.76) of parmesan cheese
1 glass of dry white wine
600 ml (21.16) of beef broth
5 tablespoons of extra virgin olive oil
salt as required

Preparation:

Clean the spring onion and cut it into thin slices: I‘m as lucky as to have at hand red spring onions, Trope type, freshly harvest from the field, and I guarantee you that the aroma and flavor are truly outstanding.
Heat the oil in the saucepan where you will cook the rice. Sauté the onion until it’s withered and then simmer with the white wine until reduced.
Add the peas and let them cook with the onion to gain taste, then add the rice and toast along with the vegetables.
Pour the hot broth onto the rice, to cover it up, stir and cook on low heat, and leaded pot.
Stir every once and a couple of minutes before the rice is cooked (check the cooking time recommended on the package of your rice), add the grated Parmesan cheese and the ham, cooking until creamy but with the heat off.
Let stand a few minutes and serve.

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