Try this Oven Risotto with Ham, Leeks and Peas recipe, or contribute your own.
Suggest a better descriptionPreheat oven 400•F. Heat oil in Dutch cast iron oven over medium high heat. Add ham and cook stirring often until crispy, about 3 minutes.
Remove half of the ham and set aside. Add leeks, garlic and thyme and cook stirring occasionally, until softened. (4-5 minutes). Add rice and stir cooking for one minute. Add wine and cook until almost evaporated, about 30 seconds. Stir in 3 cups water, salt and 2 cups of chicken stock and bring to a boil.
Cover Dutch oven, bake 20-25 minutes.
Stir in peas, butter and 1-1/2 cups of chicken stock. Top with remaining ham and fresh parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (78g) | ||
Recipe Makes: 1 | ||
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Calories: 280 | ||
Calories from Fat: 239 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.5g | 35 % | |
Saturated Fat 15.1g | 75 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 61mg | 19 % | |
Sodium 167.4mg | 6 % | |
Potassium 105.1mg | 3 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 5g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 280
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