Main Courses

SUGAR SNAP PEA RISOTTO WITH HONEY BAKED HAM

This is a perfect Spring recipe for Mother's Day. The sugar snap peas are extra sweet at this time of year and will pair perfectly with the Honey Baked Ham. Make this for your mother on her special day and we guarantee you'll be her favorite.

Prep

20 Minutes

Cook

40 Minutes

Serves

8

Ingredients

Honey Baked Ham

1/2 to 1 LB

Sugar Snap Peas (Stems Removed)

4 CUPS (Divided, 2 Cups Whole + 2 Cups sliced diagonally at 1/4 inch intervals)

Arborio Rice

1 1/2 CUPS

Butter

3 TBL

Shallots (Minced)

1/2 CUP

Dry White Wine

1/2 CUP

Sour Cream

3 TBL

Parmesan Cheese (Ground)

4 TBL

Lemon Zest

1 TSP

Tarragon (Minced)

1/2 TSP

Chives (Minced)

1 TBL

Black Pepper

To Taste

Salt

3 1/2 TBL + 1 TSP

Preparation

Begin by bringing 2 quarts of water and 2 1/2 TBL of the salt to a boil in a medium-sized sauce pot. Fill a bowl with ice water and place on counter near pot.

Add 2 cups of peas into boiling water. Cook until completely tender, 3 to 4 minutes. Using a large slotted spoon or spider, remove the peas from the boiling water and place in the bowl of ice water. Save a small amount (1/4 to 1/2 Cup) of the cooking water for use in the next step.

Once peas have cooled, place them in a blender/food processor with a small amount (1/4 Cup) of the cooking water and blend until peas are completely pureed. Set aside.

Bring 3 quarts of water and 1 TBL plus 1 TSP of salt to a boil in a pot. Once boiling, reduce heat to low. This is the water you will slowly add to the risotto as it cooks.

Place a large, heavy pot (I like to use a dutch oven) on the burner next to the seasoned water. Add the butter to the pot and melt over medium-high heat. Once butter is hot, add the rice. Stir the rice frequently until it turns a light golden brown color, 1 to 2 minutes.

Add the shallot, cooking until it turns translucent, approximately 1 minute.

Add the white wine, stirring frequently until absorbed by rice.

Reduce the heat to medium. Add 1/2 Cup of the salted water to the risotto. Stir frequently until the water is absorbed. Repeat with another 1/2 Cup of water and again stir until absorbed. Repeat this process 10 to 12 times, for approximately 30 minutes. Test a piece of rice. If it is still powdery in the middle, continue adding seasoned water and stirring.

Add the uncooked, sliced sugar snap peas. Add 1/2 Cup of water and stir to incorporate 2 more times. Taste a piece of rice. At this point it should be almost completely cooked.

Reduce heat to low. Add the pureed peas, sour cream, lemon zest, and parmesan cheese. Stir to combine.

Add the Honey Baked Ham, tarragon and chives. Stir to combine.

Top with grated parmesan cheese and freshly ground black pepper. Enjoy!!!