8ouncessugar snap peas, trimmed and cut into 1-inch pieces
2teaspoonsolive oil
1 ½cupsthinly sliced leek, about 2 medium leeks
2garlic cloves, minced
1cupuncooked Arborio rice or other medium-grain rice
3ouncesdiced cooked ham, about 3/4 cup
½cupfreshly grated Parmesan cheese
⅛teaspoonblack pepper
Instructions
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.
Notes
Quantity: I one-and-a-halved the recipe to feed my family of two adults and three children as a main dish.