Risotto with Ham and Peas

Again I have a huge stack of recipes to post. I am excited to start with this one.

This is a great recipe from Mel. Good ol' Mel. http://www.melskitchencafe.com/2009/07/sugar-snap-pea-and-ham-risotto.html

I didn't have all the ingredients for this one. I swapped sugar snap peas out and used frozen peas. I can't wait to try this with snap peas. I can only imagine how good it is. Also, I didn't have leeks, so I used regular onion. I am pretty sure leeks have a sort of mild onion flavor. It tasted great, so I am happy with that move.

I loved this. The boys wouldn't touch it... More for me! Andy said he prefers the butternut squash risotto recipe. I can't decide. I love them both. Risotto is so creamy. Absolutely worth the time to stir, stir, stir.

Here's the recipe:

Sugar Snap Pea and Ham Risotto

INGREDIENTS:
4 1/2 cups fat-free, less-sodium chicken broth
8 ounces sugar snap peas, trimmed and cut into 1-inch pieces (I used 7 ounces frozen peas)
2 teaspoons olive oil
1 1/2 cups thinly sliced leek (about 2 medium leeks) (I used 1 cup of onion, diced really small)
2 garlic cloves, minced
1 cup uncooked Arborio rice or other medium-grain rice
3 ounces diced cooked ham (about 3/4 cup)
1/2 cup freshly grated Parmesan cheese
1/8 teaspoon black pepper

DIRECTIONS:
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.

Cook peas in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water until the peas are no longer warm to the touch.

Heat oil in a large saucepan over medium heat. Add leek to pan; cook 5 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds. Stir in rice; cook 1 minute. Add 1/2 cup chicken broth and cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Add ham to pan; cook 3 minutes or until thoroughly heated. Stir in peas, cheese, and pepper. Serve immediately.