Friday, May 13, 2005

Ham Risotto with Sugar Snap Peas

Ham Risotto with Sugar Snap Peas (Adapted from CL)

4 cups chicken broth
8 ounces trimmed sugar snap peas, sliced into 1" pieces
2 teaspoons olive oil
1 1/2 cups thinly sliced leek
2 garlic cloves, minced
1 cup dry Arborio rice
1/2 cup dry white wine
3/4 cup diced cooked ham
3 ounces fresh grated Parmesan cheese
fresh ground black pepper to taste

In a medium saucepan, add broth and bring to a simmer - reduce heat to low and keep warm.

In a medium pot of boiling salted water, add peas and cook until crisp-tender, about 2 minutes. Drain and rinse them with cold water - drain well and set aside.

In a large saucepan, heat oil over medium. Stir in leeks - cook until tender, about 5 minutes. Add garlic - cook until fragrant, about 1 minute. Stir in rice and cook, stirring, for 1 minute. Pour in wine and cook until liquid is nearly absorbed, stirring constantly, about 2 minutes. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next - you may not not all of the broth. The rice should be tender, but still retain a bite to it. Stir in ham and cook until thoroughly heated through, about 1 or 2 minutes. Stir in peas, cheese, and pepper to taste to serve.

Makes about 4 servings.

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