Risotto with Sugar Snap Peas and Spring Leeks

Risotto with Sugar Snap Peas and Spring Leeks Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Use both the white and light green portions of the leek.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 400
Caloriesfromfat 20 %
Fat 8.7 g
Satfat 3.7 g
Monofat 4 g
Polyfat 0.5 g
Protein 15.3 g
Carbohydrate 59.6 g
Fiber 3.8 g
Cholesterol 13 mg
Iron 1.8 mg
Sodium 936 mg
Calcium 275 mg

Ingredients

4 cups fat-free, less-sodium chicken broth
1 1/2 cups sugar snap peas, trimmed
1 tablespoon olive oil
1 1/2 cups (1/2-inch thick) sliced leek
1/2 cup chopped carrot
1 cup Arborio rice
1/4 cup dry vermouth
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 teaspoon butter
1/2 teaspoon fresh lemon juice
1/8 teaspoon freshly ground black pepper

Preparation

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Cook peas in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.

Heat oil in a large nonstick skillet over medium-high heat. Add leek and carrot; sauté 5 minutes or until tender, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth, salt, and oregano. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add peas; cook 4 minutes. Stir in cheese and remaining ingredients.

Wine note: Why not mirror all the wonderful greeness of the sugar snap peas and leeks with a wine that's got its own green drama going on? A great bet, and a steal: Brancott Vineyards Sauvignon Blanc from Marlborough, New Zealand(about $10).

April 2002
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