1/2 pound sugar snap peas, trimmed, cut into 1/2" pieces
1 TBSP + 1 tsp olive oil
3 1/2 cups low sodium chicken broth
4 leeks, cleaned, thinly sliced
1/4 tsp pepper
1/2 tsp salt
2 cloves garlic, minced
1 cup arborio rice
3/4 cup white wine
3 large carrots, cut into 1/4" pieces
1 tsp lemon juice
1 TBSP unsalted butter
3/4 cup grated Parmesan cheese
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| Cook peas in boiling water until crisp tender. Drain and rinse with cold water, set aside. Pour broth into a saucepan and bring to a simmer, reduce heat and keep broth warm. *Heat 1 TBSP oil in a saucepan. Add leeks, salt and pepper and cook 6 min. or until softened. Stir in garlic and cook 1 min. *Add remaining oil to saucepan. Stir in rice and cook 1 min. Add wine to saucepan and stir until almost evaporated. Stir in warm broth, 1/2 cup at a time. Stir frequently until liquid is absorbed before adding the next 1/2 cup. After I added all of the broth I let the rice simmer for 20 minutes. When 10 min. cook time remains, stir in carrots. *Add peas to saucepan and cook until heated through. Remove from heat and stir in cheese, butter and lemon juice, then serve. Makes 4 servings. |
