Ham Risotto With Sugar Snap Peas |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking Light June 2008 Ingredients:
4 cups reduced-sodium fat-free chicken broth |
8 ounces sugar snap peas, trimmed and cut into 1-inch pieces |
2 teaspoons olive oil |
1 1/2 cups thinly sliced leeks (about 2 medium leeks) |
2 garlic cloves, minced |
1 cup uncooked arborio rice or 1 cup other medium grain rice |
1/2 cup dry white wine |
3 ounces diced cooked ham (about 3/4 cup) |
1/2 cup freshly grated parmesan cheese |
1/8 teaspoon black pepper |
Directions:
1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
2. Cook peas in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
3. Heat oil in a large saucepan over medium heat. Add leek to pan; cook 5 minutes or until tender, stirring frequently.
4. Add garlic; cook 30 seconds. Stir in rice; cook 1 minute. Add wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).
5. Add ham to pan; cook 3 minutes or until thoroughly heated. Stir in peas, cheese, and pepper.
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