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Risotto with Sugar Snap Peas and Spring Leeks

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings (serving size: 1 1/4 cups)
Use both the white and light green portions of the leek.

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

Nutrition 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

How to Make It

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

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

  3. 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.

  4. 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).