Ham and Pea Risotto Using Leftovers
Risotto transforms small amounts of leftover ham into an elegant, comforting dish. The creamy texture of risotto pairs beautifully with the salty, smoky notes of ham and the fresh pop of peas.
Basic risotto method:
- Use short-grain arborio rice. Warm stock in a saucepan and keep it at a gentle simmer.
- Sauté finely chopped onion or shallot in butter or oil until translucent.
- Add rice and toast briefly until edges look translucent. Deglaze with a splash of white wine if desired.
- Add ladles of warm stock one at a time, stirring frequently and allowing the rice to absorb liquid before adding more.
When to add ham and peas:
- Stir in diced ham and frozen or fresh peas toward the last 5 minutes of cooking so they warm through without overcooking.
- Remove from heat when rice is al dente and finish with butter and grated Parmesan for a silky finish.
List: Flavoring options
- Herbs: chopped parsley or chives. - Acid: a squeeze of lemon to brighten. - Cheese: extra Parmesan or Pecorino.
Tips for success:
- Stir often but not constantly; gentle agitation helps release starch for creaminess. - Use warm stock to maintain steady cooking. - Adjust seasoning carefully—ham adds salt, so taste before salting.
Serve immediately; risotto is best hot and creamy. Leftover ham makes it a satisfying special-occasion or weeknight dish.