Risotto with Sugar Snap Peas and Ham

1/2 pound sugar snap peas, trimmed and cut in half on the diagonal
3 1/2 cups low sodium chicken broth
2 teaspoons olive oil
4 leeks, thinly sliced
2 cloves garlic, minced
1 cup arborio rice
4 oz cubed ham
1/2 cup grated Parmesan cheese
1/4 teaspoon pepper

Cook peas in boiling water 4 minutes or until crisp tender. Drain and rinse with cold water and set aside. Pour broth into a saucepan and bring to a simmer, reduce heat and keep broth warm.

Heat oil in a saucepan. Add leeks and cook 6 minutes stirring until softened. Add garlic and cook 1 minute. Stir in rice and cook 1 more minute. Stir in broth a 1/2 cup at a time. Stir frequently until liquid is absorbed before adding the next 1/2 cup, rice should be tender yet firm.

Add peas and ham and cook stirring 2 minutes or until peas are heated through. Stir in cheese and pepper.

Makes 4 servings.

Rachael Ray Cucina Hard Porcelain Enamel Nonstick Cookware Set, 12-Piece, Agave Blue

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