Photo: Randy Mayor; Styling: Leigh Ann Ross
Prep Time
43 Mins
4 servings (serving size: 1 1/4 cups)

How to Make It

Step 1

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.

Step 2

Cook peas in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.

Step 3

3, Heat oil in a large saucepan over medium heat. Add leek to pan; cook 5 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds. Stir in rice; cook 1 minute. Add wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Add ham to pan; cook 3 minutes or until thoroughly heated. Stir in peas, cheese, and pepper.

You May Like

Ratings & Reviews

GatewayCook's Review

August 28, 2010
Sorry, it does have potential, but that potential involves NO SUGAR SNAP PEAS. I love sugar snap peas, and they simply didn't work. I would sub in broccoli, asparagus, or even regular peas. The sugar snap peas didn't mesh with the other flavors and detracted from the overall flavor. Everything else was fine-good basic risotto recipe.

erinsv's Review

February 23, 2010
We cook a ham just to have the leftovers to make this dish. Household favorite which I do regularly serve to guests. I don't change a thing about this recipe.

stacylynn's Review

June 23, 2009
This was wonderful. My husband made it for my birthday & it was hard to keep from eating it all. Aside from the constant stirring a risotto needs, this is a simple recipe with very lovely results that I wouldn't hesitate to make for company. It's also not the usual way to use leftover ham, since everyone gets tired of sandwiches.