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