Risotto with Sugar Snap Peas and Spring Leeks

Ingredients

• 1 cup arborio rice 
• 0.1 teaspoon pepper black freshly ground
• 1 teaspoon butter 
• 0.5 cup carrots chopped
• 0.3 cup vermouth dry
• 4 cups less-sodium chicken broth fat-free
• 1.5 cups leek sliced (1/)
• 0.5 teaspoon juice of lemon fresh
• 1 tablespoon olive oil 
• 0.3 teaspoon oregano dried
• 2 ounces parmesan cheese fresh grated
• 0.3 teaspoon salt 
• 1.5 cups sugar snap peas trimmed

Equipment

• frying pan
• sauce pan

Directions

1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Cook peas in boiling water for 3 minutes or until crisp-tender.
3. Drain and rinse with cold water; drain.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add leek and carrot; saut 5 minutes or until tender, stirring frequently.
6. 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.
7. 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).
8. Add peas; cook 4 minutes. Stir in cheese and remaining ingredients.
9. 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).