Tasso Ham & Sweet Pea Risotto Recipe

Prepare the Gremolata

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

Make the Carotene Butter

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.

Cook the Risotto

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.

Add Broth Gradually

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.

Incorporate Tasso Ham and Peas

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

Finish the Risotto

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

Plate and Serve

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