Risotto with Sugar Snap Peas and Spring Leeks
The recipe Risotto with Sugar Snap Peas and Spring Leeks is ready in roughly 45 minutes and is definitely an awesome gluten free option for lovers of Mediterranean food. This recipe makes 4 servings with 339 calories, 11g of protein, and 9g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Spring. It works well as a rather cheap side dish. Head to the store and pick up carrot, parmesan cheese, oregano, and a few other things to make it today.
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.
Heat oil in a large nonstick skillet over medium-high heat.
Add leek and carrot; saut 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.
Wine note: Why not mirror all the wonderful greeness of the sugar snap peas and leeks with a wine that's got its own green drama going on? A great bet, and a steal: Brancott Vineyards Sauvignon Blanc from Marlborough, New Zealand(about $10).