Risotto With Sugar Snap Peas And Spring Leeks Recipe

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.

No additional tips available.

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

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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.

Risotto With Sugar Snap Peas And Spring Leeks

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