I just finished eating this. No words. So yummy.
(from Food Network Magazine, April 2012)
3 Leeks (white and light green parts only), thinly sliced
2 Tablespoons unsalted butter
1 cup Arborio Rice
1/2 cup dry white wine (optional)
1 cup frozen peas, thawed
3/4 cup diced ham
1 cup small fresh mozzarella balls or diced fresh mozzarella
1/2 cup gated parmesan cheese
3/4 cup pesto (I find store bought pesto very high in fat and calories so I made my own)
2 cups fresh parsley leaves (about 1 bunch)
2 cups fresh basil leaves (about 1 bunch)
2 1/2 cups coarsely chopped scallions (about 2 bunches)
2 garlic cloves
2 tsp. Worcestershire sauce
lemon zest of 1 lemon and juice of one lemon
To make the pesto, pulse all the ingredients in a food processor. There will be extra pesto to use for another day...may I suggest as a part of a wrap for your lunch the next day. :)
1. Make the broth: bring 6 cups of water and 1 tsp salt to a simmer in a medium saucepan over medium heat. Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl. Adjust the heat to keep the broth at a gentle simmer.
2. Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the wine and cook, stirring, until almost evaporated, about 1 more minute.
3. 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). Add 1 more cup of broth and cook, stirring, until almost absorbed, about 5 more minutes. Add the leeks, peas and 1 more cup of broth and cook, stirring until almost absorbed, about 5 more minutes. Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.
4. Stir in the ham and remaining 1 Tablespoon butter. Remove from the heat; stir in 2/3 cup pesto, the mozzarella and parmesan. Season with salt. Divide among bowls and top with a little more pesto.
Calories: 465, fat 24 g (saturated 11g), carbohydrate 40g, fiber 6g, protein 22g