Ham N Mushroom Risotto Recipe

Inspired by The Twisted Fork

Time45m

Serves4

cremini mushrooms, smoked ham, green peas, thyme, parmigiano reggiano, romesco sauce

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Ingredients

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Main Ingredients

8 cups cremini mushrooms

1 cup, diced smoked ham

1 cup green peas

1 tbs thyme

1/2 cups, grated parmigiano reggiano

1/2 cups romesco sauce

1 1/2 cups arborio rice

1 medium, diced Onion

3 cloves, minced Garlic

4 cups Chicken broth

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Ingredients

Gather and measure all the ingredients before starting the cooking process.

Sauté Aromatics

In a large pot or skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

Cook the Mushrooms

Add the cremini mushrooms to the pot and cook for about 5-7 minutes, until they are softened and have released their moisture.

Add Rice

Stir in the arborio rice, cooking for 2 minutes until the rice is well-coated and slightly translucent.

Incorporate Broth

Gradually add the chicken broth, one cup at a time, stirring frequently. Allow the rice to absorb the broth before adding the next cup. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Add Remaining Ingredients

Stir in the diced smoked ham, green peas, thyme, and grated parmigiano reggiano. Season with salt and black pepper to taste.

Serve

Once everything is well combined and heated through, remove from heat. Serve the risotto topped with a drizzle of romesco sauce.