Ham Risotto with Sugar Snap Peas

Ham Risotto with Sugar Snap Peas Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield:

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

Recipe from

Cooking Light

Recipe Time

Prep: 43 Minutes

Nutritional Information

Calories 334
Caloriesfromfat 21 %
Fat 7.7 g
Satfat 2.8 g
Monofat 3.4 g
Polyfat 0.6 g
Protein 17.1 g
Carbohydrate 48.8 g
Fiber 4 g
Cholesterol 29 mg
Iron 2.1 mg
Sodium 632 mg
Calcium 177 mg

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.

Note:

Jackie Mills, MS, RD,

June 2008
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