Sugar Snap Pea and Ham Risotto


**I one-and-a-halved the recipe to feed my family of two adults and three children as a main dish.**

4 1/2 cups fat-free, less-sodium chicken broth

8 ounces sugar snap peas, trimmed and cut into 1-inch pieces

2 teaspoons olive oil

1 1/2 cups thinly sliced leek (about 2 medium leeks)

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

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.