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Sugar Snap Pea and Ham Risotto

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 4 ½ cups fat-free, less-sodium chicken broth
  • 8 ounces sugar snap peas, trimmed and cut into 1-inch pieces
  • 2 teaspoons olive oil
  • 1 ½ cups thinly sliced leek, about 2 medium leeks
  • 2 garlic cloves, minced
  • 1 cup uncooked Arborio rice or other medium-grain rice
  • 3 ounces diced cooked ham, about 3/4 cup
  • ½ cup freshly grated Parmesan cheese
  • ⅛ teaspoon black pepper

Instructions 

  • Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
  • Cook peas in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water until the peas are no longer warm to the touch.
  • Heat oil in a large saucepan over medium heat. Add leek to pan; cook 5 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds. Stir in rice; cook 1 minute. Add 1/2 cup chicken broth and cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).
  • Add ham to pan; cook 3 minutes or until thoroughly heated. Stir in peas, cheese, and pepper. Serve immediately.

Notes

Quantity: I one-and-a-halved the recipe to feed my family of two adults and three children as a main dish.