Ham Risotto with Sugar Snap Peas

Photo: Randy Mayor; Styling: Leigh Ann Ross
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




