Tuesday, June 18, 2013

Tender Pea, Swiss and Ham Risotto

Its a mad dash around here to get some things done before the kids get out of school.  But it never works like that.  Things come up and there I am sidetracked.  Eh, in the end, it all works out.

One of the things that I have been working on is putting in a patch of berries.  Not sure how that will go... Lots of preparation.  I found the berries half price at a local nursery.  Kind toward the end of the Spring planting season.  If you are reading this and dont have a garden but would like blueberry bushes- you can plant them in pots.  They double as ornamentals as well.  If you get three, you can buy different varieties so that you will have blueberries each month in the summer - July, August and September.  How's that if you are a blueberry lover?

Tonight I made some risotto.  A real quick dish if you have the ingredients, like some chopped ham, chicken broth and some fresh garden peas (or frozen).

Tender Pea, Swiss and Ham Risotto

I wanted to use up my risotto so this recipe makes quite a bit.  If you want to reduce it, just use 1 cup of risotto and 2 cups of broth

2 1/4 cups risotto
36 ounces chicken broth
1/2 cup white wine ( I freeze wine in half cup portions when we dont finish a bottle)
1/2 tablespoon olive oil
1/2 tablespoon unsalted butter
1 teaspoon Lawry salt
1/4 teaspoon pepper
2 cloves garlic, minced
1/2 cup onion, finely minced
1 cup peas
1 cup chopped ham
4 ounces, chopped Swiss cheese ( I used Alpine Lace)

In one sauce pan have the broth simmering gently.

In a saucepan saute onion in olive oil and butter until translucent. Add risotto and cook for one minute more, stirring frequently.  Add wine and once it evaporates add 1/2 cup chicken broth. Once it evaporates, add the next 1/2 cup to a cup.  Give a good stir.  Once you notice that it has stopped getting bigger and is looking creamier, give it a taste.  It should be tender but a bit toothsome.  Stir in the ham, peas and swiss cheese.


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