Risotto with Sugar Snap Peas and Spring Leeks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use both the white and light green portions of the leek. Ingredients:
4 cups fat-free, less-sodium chicken broth |
1 1/2 cups sugar snap peas, trimmed |
1 tablespoon olive oil |
1 1/2 cups (1/2-inch thick) sliced leek |
1/2 cup chopped carrot |
1 cup arborio rice |
1/4 cup dry vermouth |
1/4 teaspoon salt |
1/4 teaspoon dried oregano |
1/2 cup (2 ounces) grated fresh parmesan cheese |
1 teaspoon butter |
1/2 teaspoon fresh lemon juice |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Cook peas in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Add leek and carrot; sauté 5 minutes or until tender, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth, salt, and oregano. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add peas; cook 4 minutes. Stir in cheese and remaining ingredients.
4. Wine note: Why not mirror all the wonderful greeness of the sugar snap peas and leeks with a wine that's got its own green drama going on? A great bet, and a steal: Brancott Vineyards Sauvignon Blanc from Marlborough, New Zealand(about $10).
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