Ham Risotto with Sugar Snap Peas

Photo by Randy Mayor
Ingredients
- 1 ½ cups thinly sliced leek (about 2 medium leeks)
- 1/8 teaspoon black pepper
- ½ cup freshly grated Parmesan cheese
- 3 ounces diced cooked ham (about 3/4 cup)
- 4 cups fat-free, less-sodium chicken broth
- ½ cup dry white wine
- 1 cup uncooked Arborio rice or other medium-grain rice
- + 13 more ingredients
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- ½ cup dry white wine
- 2 teaspoons olive oil
- 2 teaspoons olive oil
- ½ cup freshly grated Parmesan cheese
- 1 cup uncooked Arborio rice or other medium-grain rice
- 4 cups fat-free, less-sodium chicken broth
- 1 ½ cups thinly sliced leek (about 2 medium leeks)
- 8 ounces sugar snap peas, trimmed and cut into 1-inch pieces
- 3 ounces diced cooked ham (about 3/4 cup)
- 8 ounces sugar snap peas, trimmed and cut into 1-inch pieces
- 1/8 teaspoon black pepper
- 2 garlic cloves, minced
- 2 garlic cloves, minced
1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm. 2. 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. ...
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