Risotto With Sugar Snap Peas And Spring Leeks

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

1. Bring broth to a 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; saute 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 1/2 cup broth, vermouth, salt, and oregano. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add peas; cook 4 minutes. Stir in cheese and remaining ingredients.
4. Wine note: Why not mirror all the wonderful greeness of the sugar snap peas and leeks with a wine that's got its own green drama going on? A great bet, and a steal: Brancott Vineyards Sauvignon Blanc from Marlborough, New Zealand(about $10).

chicken broth, sugar snap peas, olive oil, leek, carrot, arborio rice, salt, oregano, parmesan cheese, butter, lemon juice, freshly ground black pepper

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