Ham Ristotto With Sugar Snap Peas

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 cups reduced-sodium fat-free chicken broth
• 8 ounces sugar snap peas, trimmed and cut into 1-inch pieces
• 2 teaspoons olive oil
• 1 1/2 cups thinly sliced leeks (about 2 medium leeks)
• 2 garlic cloves, minced
• 1 cup uncooked arborio rice or 1 cup other medium grain rice
• 1/2 cup dry wine
• 3 ounces diced cooked ham (about 3/4 cup)
• 1/2 cup freshly grated parmesan cheese
• 1/8 teaspoon black pepper

Recipe

• 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.
• 4 add garlic; cook 30 seconds. stir in rice; cook 1 minute. add wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
• 5 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).
• 6 add ham to pan; cook 3 minutes or until thoroughly heated. stir in peas, cheese, and pepper.