Pea risotto with cooked ham and mint pesto

Name: Pea risotto with cooked ham and mint pesto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 50 g grated parmesan cheese; 1 collar fresh mint; 1 Garlic clove; 30 g Pine nuts; 75 ml + 2 tablespoons olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 250 g Risotto rice; 100 ml dry white wine; 750 ml Vegetable broth; 2 discs (approx. 0.4 cm thick) Cooked ham; 200 g frozen peas

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

50 g grated parmesan cheese
1 collar fresh mint
1 Garlic clove
30 g Pine nuts
75 ml + 2 tablespoons olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
250 g Risotto rice
100 ml dry white wine
750 ml Vegetable broth
2 discs (approx. 0.4 cm thick) Cooked ham
200 g frozen peas

Directions

1
Grate parmesan. Wash the mint, shake dry and remove the leaves. Peel garlic and chop coarsely. Finely puree mint, garlic, pine nuts, 30 g Parmesan and 75 ml olive oil. Season to taste with salt and pepper
2
Peel and finely chop the onion. Heat 2 tablespoons of oil in a frying pan. Sauté the onion in it. Add rice and sauté for 2-3 minutes until translucent. Gradually add stock and wine, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes
3
Cut the ham into small cubes. Cook peas in boiling salted water for about 3 minutes. Drain and let drain. Add peas and ham to the rice. Stir pesto and 20 g parmesan into the risotto and season again