Risotto with Spring Peas Ham and Fontina Cheese Recipe

Ingredients

• 2 tablespoons olive oil
• 4 tablespoons butter, divided
• 1/3 cup finely chopped onion (about 1/2 medium)
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 4 cups low sodium chicken or vegetable broth, kept warm
• 1 cup shelled baby peas (see note above)
• 1 cup finely diced ham (about 4 ounces)
• 1 cup grated Fontina cheese
• 1 tablespoon grated lemon zest
• 2 tablespoons finely chopped basil leaves
• Kosher salt and freshly ground black pepper

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