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Risotto with Sugar Snap Peas and Spring Leeks

A nice spring dish...

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

1	Bring broth to simmer in a medium saucepan (do not boil). Keep warm over low heat.
2	Cook peas in boiling water for 3 minutes or until crisp- tender. Drain and rinse with cold water; drain.
3	Heat oil in a large nonstick skillet over medium-high heat. Add leek and carrot; sauté 5 minutes or until tender, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in ½ cup broth, vermouth, salt and oregano. Add remaining broth, ½ cup at a time, stirring frequently until each portion of the broth is absorbed before adding the next (about 25 minutes). Add peas; cook 4 minutes. Stir in cheese and remaining ingredients.

Servings: 4

Yield: Serving Size: 1 1/4 cups

Nutrition Facts


Amount Per Serving
Calories		323.45
Calories From Fat (24%)		76.49
		% Daily Value
Total Fat 8.38g		13%
Saturated Fat 3.33g		17%
Cholesterol 13.54mg		5%
Sodium 750.30mg		31%
Potassium 399.63mg		11%
Carbohydrates 47.81g		16%
Dietary Fiber 3.04g		12%
Sugar 3.63g
Sugar Alcohols 0.00g
Net Carbohydrates 44.77g
Protein 12.32g		25%

Cooking Tips

*A nice Sauvignon Blanc pairs well with this risotto.

Recipe Source

Cooking Light