Ham Risotto with Sugar Snap Peas

Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 21%
  • Fat: 7.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 17.1g
  • Carbohydrate: 48.8g
  • Fiber: 4g
  • Cholesterol: 29mg
  • Iron: 2.1mg
  • Sodium: 632mg
  • Calcium: 177mg

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. 1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
  2. 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.
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