Risotto with Sugar Snap Peas and Spring Leeks

Risotto with Sugar Snap Peas and Spring Leeks
Photo by Becky Luigart-Stayner


  • 1 ½ cups (1/2-inch thick) sliced leek
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon butter
  • ½ cup chopped carrot
  • 1 cup Arborio rice
  • ¼ cup dry vermouth
  • ½ cup (2 ounces) grated fresh Parmesan cheese
  • + 6 more ingredients
    • 1 tablespoon olive oil
    • ¼ teaspoon dried oregano
    • ¼ teaspoon salt
    • 4 cups fat-free, less-sodium chicken broth
    • ½ teaspoon fresh lemon juice
    • 1 ½ cups sugar snap peas, trimmed

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 te...

View full recipe at My Recipes


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