Saturday, February 21, 2009

Risotto with Sugar Snap Peas and Leeks

I love risotto. It's my favorite type of rice. To avoid food boredom with my regular recipe, I tried this veggie one from Cooking Light.

From Cooking Light, April 2003

Eat Rating: Awesome. I was a little surprised how the leeks almost dissolved into the rice, but that meant the onion flavor was not too overwhelming.
Difficulty: Medium

4 cups fat-free chicken broth (use veggie broth to make this vegetarian)
1 1/2 cups sugar snap peas, trimmed
1 tbsp olive oil
1 1/2 cups sliced leeks
1/2 cup chopped carrot
1 cup Arborio rice
1/4 cup dry vermouth (LN: I subbed 1/4 cup dry sauvignon blanc)
1/4 tsp salt
1/4 tsp oregano
1/2 cup grated fresh Parmesan cheese
1 tsp butter (omitted)
1/2 tsp lemon juice
fresh ground black pepper

Bring broth to a simmer in a medium saucepan. Keep warm on a back burner over low heat. In another pot, bring water to a boil and cook sugar snap peas for 3 minutes or until tender. Drain and rinse in cold water.

In a large saucepan, heat oil. Add leeks and carrots. Saute 5 minutes or until tender. Add in the rice and cook 2 minutes, stirring constantly so the rice doesn't stick to the pan. Stir in 1 cup broth and cook 5 minutes, stirring occasionally until broth is almost completely incorporated into the rice. Stir in another 1/2 cup broth, the vermouth/wine, salt and oregano. Continue cooking, stirring occasionally, until broth is absorbed. Repeat with 1/2 cup of broth, cooking until incorporated, until all the broth is used. Stir in peas and cook for 3-4 minutes. Stir in cheese, then add lemon juice and black pepper to taste.

Risotto with sugar snap peas added

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