Ham Risotto with Sugar Snap Peas

Time: 43 minutes.

Yield: 4 servings (serving size: 1 1/4 cups)

Ingredients

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

Preparation

1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.

2. Cook peas in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.

3, 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 wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 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.

Nutritional Information

Calories:

334 (21% from fat)

Fat:

7.7g (sat 2.8g,mono 3.4g,poly 0.6g)

Protein:

17.1g

Carbohydrate:

48.8g

Fiber:

4g

Cholesterol:

29mg

Iron:

2.1mg

Sodium:

632mg

Calcium:

177mg