Tasso Ham & Sweet Pea Risotto Recipe
Recipe information
Make Tasso Ham & Sweet Pea Risotto in just 45m. sundried tomato-granola gremolata, carotene butter.
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Gremolata
In a mixing bowl, combine the sundried tomatoes, granola, parsley, and lemon zest. Mix well and set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
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