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Risotto with Peas & Ham Recipe

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Risotto with Peas & Ham
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Ingredients

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

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