Risotto With Pesto and Peas

Ingredients

• Kosher salt
• 3 leeks (white and light green parts 

• only), thinly sliced 
• 2 tablespoons unsalted butter
• 1 cup arborio rice
• 1/2 cup dry white wine (optional)
• 1 cup frozen peas, thawed
• 3/4 cup diced ham
• 3/4 cup pesto (store-bought or reserved from Pesto Chicken With Polenta, recipe follows)
• 1 cup small fresh mozzarella balls or diced fresh mozzarella
• 1/2 cup grated parmesan cheese

Pesto Chicken With Polenta

• 2 cups fresh parsley leaves (about 1 bunch)
• 2 cups fresh basil leaves (about 1 bunch)
• 2 1/2 cups coarsely chopped scallions (about 2 bunches)

• 4 cloves garlic (2 whole, 2 thinly sliced)
• 2 teaspoons Worcestershire sauce
• Finely grated zest of 1 lemon, plus juice of 2 lemons
• 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 pounds chicken  tenderloin
• Kosher salt and freshly ground pepper
• 1 14 -ounce tube prepared polenta, sliced
• 1 pound baby spinach

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Directions

Make the broth: Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat. Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl. Adjust the heat to keep the broth at a gentle simmer. 

Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat. Add the rice and cook, stirring, 1 minute. Add the wine and cook, stirring, until almost evaporated, about 1 more minute. 

Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep the risotto at a simmer). Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Add the leeks, peas and 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes. Taste the rice: If it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente. 

Stir in the ham and remaining 1 tablespoon butter. Remove from the heat; stir in 2/3 cup pesto, the mozzarella and parmesan. Season with salt. Divide among bowls and top with the remaining pesto.  

Pesto chicken With Polenta

Place a rimmed baking sheet in the lower third of the oven; preheat to 450 degrees F. Make the pesto: Pulse the parsley, basil, scallions, whole garlic, Worcestershire sauce, lemon zest and the juice of 1 lemon in a food processor. With the motor running, add 1/4 cup olive oil.

Coat the chicken with 1/4 cup of the remaining pesto. Mix the remaining 1/2 cup pesto in a small bowl with 1 tablespoon hot water and the remaining lemon juice; season with salt and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and brown all over, about 4 minutes. Transfer to the hot baking sheet and roast until a thermometer registers 145 degrees F, about 15 minutes. Meanwhile, cook the polenta as the label directs.

Heat the remaining 1/2 tablespoon olive oil in the skillet over medium heat. Add the sliced garlic and cook 1 minute. Add the spinach, 3 tablespoons of the pesto mixture and 1/4 cup water; cook, stirring, until wilted, 3 minutes. Slice the chicken; serve with the polenta, spinach and remaining pesto mixture. Season with salt and pepper.