Risotto with Sugar Snap Peas and Spring Leeks

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

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Nutritional Information

Amount per serving
  • Calories: 400
  • Calories from fat: 20%
  • Fat: 8.7g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.5g
  • Protein: 15.3g
  • Carbohydrate: 59.6g
  • Fiber: 3.8g
  • Cholesterol: 13mg
  • Iron: 1.8mg
  • Sodium: 936mg
  • Calcium: 275mg

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

  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).
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