Creamed Rice With English Peas and Country Ham
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon unsalted butter
- 1cup Carolina Gold or other long-grain rice
- ¼cup dry white wine
- 2cups chicken or vegetable stock, preferably homemade, or low-sodium, heated
- 1½cups heavy cream, heated
- ¼cup country ham or prosciutto, finely chopped
- 1cup shelled English peas, or thawed frozen peas, preferably organic
- 2teaspoons kosher salt, or to taste
- Parmesan, for garnish
Nutritional analysis per serving (4 servings)
596 calories; 38 grams fat; 23 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 13 grams protein; 735 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put butter in a wide saucepan or Dutch oven set over medium heat and cook until the butter foams. Add rice and stir continuously until the grains turn opaque, 5 to 7 minutes.
- Step 2
Add white wine and stir until the rice absorbs the liquid. Add ¼ of a cup water, stirring until the rice absorbs it. Repeat 3 times, until the rice has absorbed a total of 1 cup of water.
- Step 3
Slowly add ½ cup of hot stock, stirring until the rice absorbs it. Then add ½ cup of cream, again stirring until the rice absorbs it. Repeat until all the stock and cream is absorbed and the rice is tender and creamy, about 40 minutes. Stir in the ham and peas. Taste and salt if needed. Shower with grated Parmesan and serve hot.
Private Notes
Comments
It is very good using all stock and no cream.
Makes a really good meal along with a salad. I used half the cream (replaced with stock) and it's plenty rich.
So what I found so interesting about this recipe is the use of heavy cream in a risotto. Traditionally risotto begins with minced onion sweated in butter, so we began there. And instead of water to start, we began and stayed with chicken stock. The alternation of stock and cream created this amazing rich texture. For ham, we used left over Easter roasted ham and we doubled the peas. Lastly, since this is creamy, we added a dash of nutmeg with freshly grated Parmesan reggiano. It was delicious!
My family does not leave ham based soups so I was searching for another use for leftover ham. This was delicious. I started with onions and garlic like a traditional risotto, used the leftover jus from the ham plus chicken stock and only a touch of cream. I also finished it with a tablespoon of butter. I sautéed the ham with broccolini tops for the veg. It was a perfect risotto. I had never made it with calrose rice. Now I know I can!
I made this last evening and it was wonderful. I used only one half cup cream and balanced it out with more chicken stock. I also added diced onion and garlic to the mix after sauting them at the beginning. Loved it.
The texture and flavor of this dish are excellently suited for toddler food