Sugar Snap Pea and Ham Risotto

 

from: Mel's Kitchen Cafe

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.