Ham Risotto with Sugar Snap Peas

By Stephoppor

Ingredients

• 4 cups Fat-Free, Less Sodium Chicken Broth
• 8 oz Sugar Snap Peas, trimmed and cut into 1" pieces
• 2 tsp Olive Oil
• 1 1/2 cups Leeks, thinly sliced (about 2 medium Leeks)
• 2 Garlic Cloves, minced
• 1 cup Arborio Rice or other medium grain rice
• 1/2 cup Dry White Wine
• 3 oz Cooked Ham, diced (about 3/4 cup)
• 1/2 cup Parmesan Cheese, grated
• 1/8 tsp Black Pepper

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Cook Peas in boiling water for 2 minutes, until crisp tender. Drian and rinse with cold water; drain. Bring broth to a simmer (do not boil); Keep warm. Heat oil in a large sausepan over medium heat. Add leek and cook for 5 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds. Stir in rice; cook 1 minute. Add wine; cook 2 minutes or until liquid is absorbed, stirring constantly. Add broth, 1/2 cupat a time, stirring constantly until each portion of broth is absorbed before adding the nest (about 20 minutes total). Add ham to pan; cook 3 minutes or until thorougly heated. Stir in peas, cheese and pepper.