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Risotto with Sugar Snap Peas and Spring Leeks
Cooking Light Magazine
4 cups fat-free, less-sodium chicken broth
1 ½ cups sugar snap peas, trimmed
1 tablespoon olive oil
1 ½ cups (1/2 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 oz.) grated Parmesan cheese
1 tsp butter
1/8 tsp freshly ground black pepper
½ tsp fresh lemon juice
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; 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 broth is absorbed before adding the next (about 25 minutes). Add peas; cook 4 minutes. Stir in cheese and remaining ingredients.
Yield: 4 servings (serving size 1 ¼ cups)
CALORIES 400 (20% from fat); FAT 8.7g (sat 3.7g, mono 4g, poly 0.5g); PROTEIN 15.3g; CARB 59.6g; FIBER 3.8g; CHOL 13mg; IRON 1.8mg; SODIUM 936mg;
CALC 275mg
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