Cooking Light JUNE 2008
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.
Go to full version of