Risotto With Sugar Snap Peas And Spring Leeks

Name: Risotto With Sugar Snap Peas And Spring Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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).

962

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Risotto With Sugar Snap Peas And Spring Leeks falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!