Repeat twice more for the remaining stock, adding the ham and peas with the last of the stock. When the last of the stock is mostly absorbed (the risotto should be al dente but still quite ...
Add leek, ham and garlic. Cook, stirring occasionally, for about 4 minutes, or until leek is soft. Add peas and cream. Bring to boil. Simmer for about 2 to 3 minutes or until peas are tender. Add ...
In this dish, spaghetti is coated in a creamy sauce made of three types of cheese—parmesan, Swiss, and cream cheese—as well as ham and peas. The pasta bake is sprinkled with a cheesy ...