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
How to Make It
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; 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.
Sorry, it does have potential, but that potential involves NO SUGAR SNAP PEAS. I love sugar snap peas, and they simply didn't work. I would sub in broccoli, asparagus, or even regular peas. The sugar snap peas didn't mesh with the other flavors and detracted from the overall flavor. Everything else was fine-good basic risotto recipe.
This was wonderful. My husband made it for my birthday & it was hard to keep from eating it all. Aside from the constant stirring a risotto needs, this is a simple recipe with very lovely results that I wouldn't hesitate to make for company. It's also not the usual way to use leftover ham, since everyone gets tired of sandwiches.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.