Community Recipe
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Ham Risotto with Sugar Snap Peas Menu

* Combine 1 tablespoon extravirgin olive oil, 2 teaspoons balsamic vinegar, 2 teaspoons fresh lemon juice, 1/8 teaspoon salt, 1/8 teaspoon black pepper, and 1 minced garlic clove in a large bowl; stir with a whisk. Stir in 2 tablespoons grated Parmesan cheese. Add 4 cups torn romaine lettuce, 1 cup halved cherry tomatoes, and 1 thinly sliced small yellow bell pepper; toss gently to coat.

Ham Risotto with Sugar Snap Peas

Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

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.

Cooking Light JUNE 2008

Romaine salad with Parmesan-balsamic dressing*

Biscotti

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Ham Risotto with Sugar Snap Peas Menu