Ham and Pea Risotto with Lemon and Pine Nuts

A perfect recipe for that transition from Winter to Spring

Time: 45 Minutes

Serving Size: 4-6 Servings

Allergy Notes: Gluten Free, Soy Free

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The first few weeks of March are always interesting in the South. You're constantly switching the thermostat from heat to AC. Everyone is sniffling because the pollen is coming. It's raining more often than it's not. But the days are longer and so it's worth all of the minor inconveniences. However, today is one of those days. On days like today when it's been raining nonstop, all you want is something warm and cozy to power you through a Netflix marathon. I hope this Ham and Pea Risotto with Lemon and Pine Nuts helps to make the transition into a new season a little bit easier and more delicious.

Ingredients

• 1 lb Ham Steak

• 48 oz. Chicken Broth

• 1 1/2 cups Arborio Rice

• 1 cup Frozen Peas

• 1/2 cup Parmesan Cheese with more to garnish

• 1 oz. Pine Nuts

• 1 Lemon (juice and zest, though the zest is optional)

• 1 medium Shallot, diced

• 2 Garlic Cloves, minced

• 1 tbsp Olive Oil

• 1/2 tsp Chili Flakes

• 1/2 tsp Dried Thyme

• Salt and Pepper to Taste

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Directions

To Prep

1. Wash the rice in a colander and set aside to drain. Washing your rice is critical. Not only are you checking to make sure there aren't any rogue rocks in your rice, but washing the excess starch off makes for a toothsome, less gloopy end product.

2. Dice the shallot. Mince the garlic. Set both aside.

3. Pour the chicken broth into a saucepan and heat over medium low heat.
   

To Cook

1. Heat a separate large pan over medium heat and once hot, swirl the olive oil to coat the bottom of the pan.

2. Add the shallot to the pan and cook for 1 minute. Add the garlic and chili flakes and toast until the garlic is fragrant, about 30 seconds.

3. Add the drained rice, moving it around the pan to mix with the shallot, garlic, chili mixture for approximately 1 minute.

4. Ladle in enough of the warm broth to just cover the rice and bring to a low simmer. Stir every so often to ensure the rice doesn't stick to the pan. As the rice absorbs the broth, add additional broth until none remains and the rice is cooked and creamy. This typically takes approximately 30 minutes, but keep checking your rice. Using warm broth helps keep the risotto at a constant temperature. Adding broth straight from the carton would lower the temperature and cause for uneven cooking.

5. While the rice is cooking, zest and juice the lemon and set aside. You may have noticed that in the ingredients list, I said the zest was optional. If you want a brighter, more citrus forward flavor, adding a bit of the zest on top of the finished dish and really pack a punch, however, it's not for everyone.

6. Add the thyme and lemon juice to the rice and stir until incorporated.

7. Grate the parmesan cheese. Set aside. Parmesan cheese is always better when it's freshly grated, however this is the one cheese I will buy pre-grated- just make sure you get it from the actual cheese section versus the shelf staple shaky cheese. No shame on this childhood staple, it just won't melt the same.

8. Dice the ham into approximately 1/4 inch cubes and set aside.

9. When the rice is almost done and most of the last of the broth has been adsorbed, add the ham and the peas to warm through.

10. Add the parmesan cheese and mix until incorporated. Add salt and pepper to taste. Typically I recommend seasoning throughout the cooking process, but since this dish already has a lot of salt in it between the chicken broth, ham, and parmesan cheese, adding it at the end ensures you're not oversalting the dish.

11. Garnish with additional parmesan cheese, pine nuts, and the optional lemon zest. Enjoy!