Ham Risotto With Sugar Snap Peas

Cooking Light June 2008

• Ready In: 30 mins
• Serves: 4

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.