Ingredients
- 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
Instructions
- Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
- 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.)
- 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 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.