Green Peas and Ham Risotto: #87 of 1000 Sustainable Food Experiments

Instead of green eggs and ham (that’s another recipe to come for avocado scrambled eggs), how about green peas and ham? This risotto uses a mix of blended and whole peas to create the vibrant color and luxurious taste. I hope you try this for lunch or dinner sometime, it’s a treat!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($13.50 total)

3 tbsp + 2 tbsp + 3 tbsp butter – $1.24
1 onion, chopped – $0.50
4 cloves garlic, minced – $0.15
1 cup Calrose rice – $0.35
1 cup bourbon or white wine – $4.80
4 cups chicken stock – we used some of our homemade stock 
2 cups frozen peas – $1.00
1 cup sugar snap peas, chopped – $1.00
1 cup rosemary ham, chopped – $2.47
1/2 cup pecorino romano cheese, grated – $2.00
Salt and pepper to taste

Directions

1. In a large pan, melt 3 tbsp of butter over medium high heat, then cook the onion and garlic in the melted butter for 5 minutes until soft. Add the rice, stirring to coat each rice grain with the butter and onion mix. Cook for 2 more minutes, then add the bourbon or white wine and stir until most of the alcohol has evaporated. Start adding the stock 1 cup at a time, cooking over low heat and stirring frequently until each cup of liquid has been absorbed. This will take about 15 minutes, so be patient and try not to walk away from the stove. Once the rice is just cooked but not crunchy, it’s ready for the peas.

2. While the rice is cooking, you can get the peas ready. Warm the frozen peas in the microwave or small pot on the stove until they’re defrosted, then set aside 1/2 cup of them to leave whole. Pour the rest of the peas in a blender with 2 tbsp butter, 1/4 cup cooking water, salt and pepper. Blend until smooth (add a bit more water if needed for blending). Also, chop up the snap peas and ham into bite sized pieces.

3. Once the rice is ready, mix in the snap peas and ham, followed by the blended and whole peas. Warm just until heated but don’t overcook this, or the green color will fade. Finally, rapidly stir in the remaining 3 tbsp butter until melted and thoroughly combined. You can also mix in the cheese at this point, but we prefer to keep it on the side since not everyone here likes cheese. Serve in bowls and eat it hot and fresh. Enjoy!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  3 = lots of leftovers
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 17/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

One thought on “Green Peas and Ham Risotto: #87 of 1000 Sustainable Food Experiments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: