Risotto with green peas and ham

Ingredients:

• 6.5 cups lightly salted chicken broth
• 2 cloves of garlic
• 4 tablespoons unsalted butter
• 1 large leek (white and light green parts only), thinly sliced ​​and rinsed thoroughly
• 1.5 tbsp. Arborio rice
• 1 cup dry white wine
• 2 cups fresh or frozen green peas (defrosted)
• 200 g thick slices of ham, cut into 0.5 cm cubes.
• 0.5 cup grated Pecorino cheese (about 30 g) + extra for sprinkling
• Chopped fresh mint, for serving
• Grated zest of 1 lemon

Preparation:

1. In a saucepan over medium heat, heat the broth, adding the garlic, until steaming; keep warm. In a large Dutch oven or saucepan, melt 2 tablespoons of butter over medium-high heat. Add the leeks and cook, stirring occasionally, until softened, 2-3 minutes.
2. Add the rice; cook, stirring, until golden brown, 2 to 3 minutes. Add the wine and cook, scraping up any browned bits, until completely absorbed, 3 to 5 minutes.
3. Add 3 cups hot broth; cook, stirring constantly, until completely absorbed, 8–10 minutes. Add another 3 cups hot broth; continue cooking, stirring, until the risotto is tender and thickened, 12–14 minutes.
4. Reduce heat to low and add green peas, ham, cheese, and the remaining 2 tablespoons of butter. Add more hot broth if the risotto is too thick; season with salt and pepper to taste. Sprinkle each serving with mint, grated cheese, and lemon zest.