Tuesday, July 25, 2017

Risotto with Sugar Snap Peas and Spring Leeks

Or onions, since I rarely remember to buy leeks when I get the urge to make this. It got suddenly chilly and damp here in New England yesterday, and I didn't mind the idea of standing over the stove for a bit. This is another fantastically ancient Cooking Light clipping, and no, I don't know when I will figure out how to post pictures in these entries. I do kind of miss having them, but I am also constantly annoyed by how many pics food blogs seem to have these days. So maybe I will be the pictureless food blog for a bit.

  • 4 cups fat-free, less-sodium chicken broth (use vegetable broth to make this vegetarian)
  • 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. (I often use frozen ones, in which case I steam them for a few minutes in the microwave before adding them.)
  3. Heat oil in a large nonstick skillet over medium-high heat. 
  4. Add leek and carrot; sauté 5 minutes or until tender, stirring frequently. 
  5. Add rice; cook 3 minutes, stirring constantly. 
  6. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. 
  7. Stir in 1/2 cup broth, vermouth, salt, and oregano. 
  8. 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). 
  9. Add peas; cook 4 minutes. 
  10. Stir in cheese and remaining ingredients.

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