sundried tomato-granola gremolata, carotene butter.

In a mixing bowl, combine the sundried tomatoes, granola, parsley, and lemon zest. Mix well and set aside.

Prepare the Gremolata

In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the grated carrot and sauté for about 3-4 minutes until softened. Set aside.

Make the Carotene Butter

In a large pot, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and garlic, sauté until translucent, about 5 minutes. Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.

Cook the Risotto

Slowly add the chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. This should take about 18-20 minutes until the rice is creamy and al dente.

Add Broth Gradually

During the last 5 minutes of cooking, stir in the diced Tasso ham and sweet peas. Season with salt and black pepper to taste.

Incorporate Tasso Ham and Peas

Remove from heat and stir in the grated Parmesan cheese and the remaining tablespoon of butter. Let it sit for a couple of minutes.

Finish the Risotto

Serve the risotto in bowls, topped with the sundried tomato-granola gremolata and a drizzle of carrot butter.

tasso ham & sweet pea risotto

Recipe information

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