Sugar Snap Pea and Ham Risotto

For 4 servings, Sugar Snap Pea and Ham Risotto keeps the list centered on fat-free, sugar snap peas and olive oil. Set aside about 35 minutes.

• Yield 4 servings
• Ready in 35 minutes
• Prep 10 minutes
• Cook 25 minutes

Ingredients

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

Instructions

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 until the peas are no longer warm to the touch.
3. Heat oil in a large saucepan over medium heat. Add leek to pan; cook 5 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds. Stir in rice; cook 1 minute. Add 1/2 cup chicken broth and cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).
4. Add ham to pan; cook 3 minutes or until thoroughly heated. Stir in peas, cheese, and pepper. Serve immediately.

Give it a minute off the heat, then serve it while it is still hot.