Spring vegetable risotto

By Beckylynn

Ingredients

• 1/2 lb sugar snap peas
• 3 1/2 c low sodium chicken broth
• 1 T & 1t olive oil
• 4 leeks, cleaned and thinly sliced
• 1/2 t salt
• 1/4 t black pepper
• 2 garlic cloves
• 1 c arborio rice
• 3/4 c white wine
• 3 carrots cut into chunks
• 3/4 c grated Parmesan
• 1 T unsalted butter
• 1 t lemon juice

Details

Servings 4

Preparation

Step 1

1)cook peas in boiling water about 4 minutes or until tender. Drain and rinse with cold water; set aside.
2) pour broth into a med saucepana and bring to a simmer over med heat; reduce heat to low and keep broth warm.
3) heat 1 tablespoon olive oil in a large saucepan over med heat. Add leeks, salt pepper and cook 6 minutes, stirring frequently, or until softenened. Stir in garlic and cook 1 minute.
4) add remaining 1 teaspoon olive oil to saucepan. Stir in rice and cook 1 minute. Add wine to saucepan and stir until almost evaporated, about 3 minutes. Stir in broth 1/2 cup at a time. Stir frequently until liquid is absorbed before adding the next 1/2 cup, about 22 minutes. When u have about ten minutes cook time remaining, stir in carrots.
5) add peas to saucepan and cook, stirring constantly, 2 minutes or until heated through. Remove from heat and stir in Parmesan cheese, butter and lemon juice.