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risotto feta ham
Risotto with Feta, Ham,
Peas and Carrots

Fresh Strawberries

Menu Plan for the week of April 5, 2013:  Sunday's Recipes

Risotto with Feta, Ham, Peas and Carrots
Fresh Strawberries

Cooking time:  30 minutes for menu      Cooking schedule: see below for instructions

       A spring risotto with bright green peas and fresh flavors.  This will use the last of the feta, however much is left.  Or you could add small cubes of another cheese.   If you have extra yogurt, add it to the strawberries..

Risotto with Feta, Ham, Peas and Carrots    Preparation and cooking time: 30 minutes
    The peas give a lovely bright color to this risotto.  Feta doesn't melt like other cheeses, adding a twist to the dish.

2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup (4oz, 120ml) dry, white wine
2 1/4 cups (18oz, 540ml) chicken stock
1/2 onion   other half for the condimenti
1 tbs butter
3/4 cup (3oz, 90gr) Parmesan cheese - freshly grated

Heat chicken stock and keep hot over low heat.  Finely chop onion.  In medium saucepan heat butter; add 1/2 of the onion and sauté until transparent then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.  Add white wine and stir. 
Start condimenti. 
When wine is almost absorbed add a 1/3 cup of stock, stir.  (No need to stir constantly but do stir from time to time.)  When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.  Before you add the last 1/3 cup taste a few kernels of rice.  They should be just 'al dente' - slightly resistant to the tooth but fully cooked.  If more stock is needed add it 1 tbs at a time and waiting until almost completely absorbed.  At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. 
Add the Parmesan and the condimenti, including the feta, stir well, spoon into a bowl or risotto platter and serve immediately.  It will continue to absorb liquid and the leftovers (if any) will be quite stiff. 
The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.


6oz (180gr) deli or baked ham
3/4 cup (4oz (120gr) frozen peas, (no sauce or butter)
1 medium carrot
1/2 onion
2 tsp olive oil
3oz (90gr) feta cubes 

Chop onion.  Peel carrot and cut into 'pea' size pieces.  Cut ham into bite-size pieces.  Heat oil in medium skillet.   Add onion, carrot and sauté until tender, 6 - 8 minutes. Add ham and sauté 5 minutes longer.  Add peas and 1/4 cup of the chicken stock for the risotto.  Cover, reduce heat and simmer until peas are thawed and carrots cooked through. Turn heat to low and keep warm until needed.

Fresh Strawberries                                                                  Time:   5 minutes


Just enjoy, fresh and simple.... Try a bit of freshly cracked pepper if you like

Cooking Schedule: 30 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
2 medium saucepans, medium skillet with lid
Heat stock, keep warm
Chop onion
Sauté onion for risotto,
Chop carrot
Add rice to onion, sauté
Add wine to risotto, stir
Sauté onion, carrot for condimenti
Add stock to risotto, stir
Grate Parmesan
Stir risotto

Add stock to risotto, stir
Cut ham, add to condimenti
Stir risotto
Add stock to risotto, stir
Add peas, stock to condimenti, cover, simmer
Stir risotto
Add stock to risotto, stir
Rinse the strawberries, hull
Continue adding stock and stirring....
    I think you can take it from here
Add condimenti to risotto, cook 1 minute
Stir in feta, Parmesan, serve
Relax and enjoy
Don't forget the fruit

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