Use both the white and light green portions of the leek.
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
How to Make It
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).
This was spectacular--so delicious. I skipped the carrots but added about 1/4 red bell, used Swanson's Unsalted Seafood Stock, and added 8 oz. mixed shrimp and scallops in the last four minutes. Wow......served with salad and crusty rolls.