Risotto with green peas and pesto sauce

Ingredients:

• Salt
• 3 leeks, cut into thin rings
• 2 tbsp (30 g) butter
• 1 tbsp. arborio rice
• 1/2 cup dry white wine (optional)
• 1 cup frozen green peas, defrosted
• 3/4 cup diced ham
• 3/4 cup pesto sauce (see recipe below)
• 1 cup diced mozzarella
• 1/2 tbsp. grated parmesan cheese

Preparation:

1. Prepare vegetable broth: Pour 6 cups of water into a saucepan, add 1 teaspoon of salt, place on the stove and bring to a boil. Add the leek and cook for 3-4 minutes, until softened. Using a slotted spoon, remove the onion from the saucepan and transfer to a bowl. Reduce the heat to low and let the broth warm.
2. Prepare risotto: Heat 1 tablespoon (15 g) of butter in a wide saucepan. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring, for about 1 minute more.
3. Add 2 cups hot vegetable broth to the rice and cook at a low simmer, stirring occasionally, until almost all the liquid is absorbed, about 6 minutes. Add another 1 cup broth and continue cooking until almost all the liquid is absorbed, about 5 minutes. leek, green peas, and another 1 cup of broth. Cook, stirring, for about 5 more minutes, until almost all the liquid is absorbed. Taste the rice; if it's still not done, add a little broth and continue cooking until done.
4. Stir the ham and the remaining 1 tablespoon (15 g) butter into the risotto. Remove the pan from the heat, add 2/3 cup of the pesto sauce, mozzarella, Parmesan, and salt to taste, and stir again. Divide the risotto among bowls and top with the remaining pesto sauce.
   
   Pesto sauce recipe