Ham Risotto With Sugar Snap Peas

• 4 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
• 1/2 cup dry white wine
• 3 ounces diced cooked ham (about 3/4 cup)
• 1/2 cup freshly grated Parmesan cheese
• 1/8 teaspoon black pepper

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. 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 wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. 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). Add ham to pan; cook 3 minutes or until thoroughly heated. Stir in peas, cheese, and pepper.

chicken broth, sugar snap peas, olive oil, leeks, garlic, rice, white wine, ham, parmesan cheese, black pepper

Taken from www.myrecipes.com/recipe/ham-risotto-with-sugar-snap-peas (may not work)