Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Jackie Mills, MS, RD
Recipe by Cooking Light June 2008

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

prep:
43 mins
total:
43 mins
Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.

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  • 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.

Nutrition Facts

334 calories; calories from fat 21%; fat 7.7g; saturated fat 2.8g; mono fat 3.4g; poly fat 0.6g; protein 17.1g; carbohydrates 48.8g; fiber 4g; cholesterol 29mg; iron 2.1mg; sodium 632mg; calcium 177mg.
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