Risotto with Peas and Ham

• 6 1/2 cups low-sodium chicken broth
• 2 cloves garlic
• 4 tablespoons unsalted butter
• 1 large leek (white and light green parts only), thinly sliced and rinsed well
• 1 1/2 cups arborio rice
• 1 cup dry white wine
• 2 cups fresh or frozen peas (thawed if frozen)
• 8 ounces thickly sliced deli ham, cut into 1/4-inch cubes
• 1/2 cup grated pecorino romano cheese (about 1 ounce), plus more for topping
• Kosher salt and freshly ground pepper
• Chopped fresh mint, for topping
• Grated zest of 1 lemon

1. Heat the broth and garlic in a saucepan over medium heat until steaming; keep warm.
2. Melt 2 tablespoons butter in a large Dutch oven or pot over medium-high heat.
3. Add the leek and cook, stirring occasionally, until softened, 2 to 3 minutes.
4. Add the rice; cook, stirring, until toasted, 2 to 3 minutes.
5. Stir in the wine and cook, scraping up any browned bits, until absorbed, 3 to 5 minutes.
6. Add 3 cups hot broth to the rice; cook, stirring constantly, until mostly absorbed, 8 to 10 minutes.
7. Add 3 more cups hot broth; continue cooking, stirring, until the risotto is tender and thickened, 12 to 14 minutes.
8. Reduce the heat to low and stir in the peas, ham, cheese and the remaining 2 tablespoons butter.
9. Stir in more hot broth if the risotto is too thick; season with salt and pepper.
10. Top each serving with mint, more cheese and the lemon zest.
11. Photograph by Charles Masters

chicken broth, garlic, unsalted butter, only, arborio rice, white wine, deli ham, pecorino romano cheese, kosher salt, fresh mint, lemon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/risotto-with-peas-and-ham.html (may not work)