Tuesday, May 8, 2012

Risotto with Pesto and Peas

I just finished eating this.  No words.  So yummy.
(from Food Network Magazine, April 2012)

Serves: 4
Kosher salt
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

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