Ham Risotto with Sugar Snap Peas

Ham Risotto with Sugar Snap Peas
Photo by Randy Mayor

Ingredients

  • 2 teaspoons olive oil
  • 1 cup uncooked Arborio rice or other medium-grain rice
  • 2 teaspoons olive oil
  • 1 ½ cups thinly sliced leek (about 2 medium leeks)
  • 1 cup uncooked Arborio rice or other medium-grain rice
  • 8 ounces sugar snap peas, trimmed and cut into 1-inch pieces
  • 8 ounces sugar snap peas, trimmed and cut into 1-inch pieces
  • + 13 more ingredients
    • 3 ounces diced cooked ham (about 3/4 cup)
    • ½ cup dry white wine
    • ½ cup dry white wine
    • 4 cups fat-free, less-sodium chicken broth
    • 4 cups fat-free, less-sodium chicken broth
    • 1/8 teaspoon black pepper
    • 1/8 teaspoon black pepper
    • 1 ½ cups thinly sliced leek (about 2 medium leeks)
    • ½ cup freshly grated Parmesan cheese
    • 3 ounces diced cooked ham (about 3/4 cup)
    • ½ cup freshly grated Parmesan cheese
    • 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. ...

View full recipe at My Recipes

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