Oven Baked Risotto with Ham, Leeks & Peas

By Joan_Z

Ingredients

• 1 Tbsp Olive Oil
• 6 oz. diced ham
• 1 large leak (white part only chopped = 2 cups)
• 4 garlic cloves minced
• 2 Tbsp fresh thyme leaves divided
• 1 1/2 cups uncooked Arborio rice
• 1/2 cup dry white wine
• 1/2 tsp kosher salt
• 3 1/2 cups unsalted chicken stock divided
• 1 cup frozen sweet peas thawed
• 2 Tbsp unsalted butter
• 3 oz. Parmesan cheese grated (about 3/4 cup) divided

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 400.
Heat oil in large ovenproof Dutch oven over med. high heat. Add ham and cook stirring often until crispy. about 3 mins. Remove half of ham and set aside Add leeks garlic and 1 Tbsp. of thyme to Dutch oven and cook, stirring occasionally until softened, 4-5 mins. Add rice and cook, stirring, 1 min. Add wine & cook until almost evaporated, about 30 seconds. Stir in 3 cups of water, salt and 2 cups of chicken stock and bring to a boil.
Cover Dutch oven and place in preheated oven. bake until rice is cooked through 20-25 mins.
Remove from oven. Stir in peas, butter, 1/2 cup of Parmesan and remaining 1 1/2 cups of stock. Spoon risotto into shallow bowls. Top with reserved ham and remaining 1 Tbsp fresh thyme and 1/4 cup Parmesan. Serve immediately.