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Ham Risotto with Sugar Snap Peas

Photo: Randy Mayor; Styling: Leigh Ann Ross
Prep time 43 mins
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

Nutrition 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

How to Make It

  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. 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.