Risotto with Sugar Snap Peas and Ham

This easy-to-prepare dish includes ham, rice, and sugar snap peas. Make it the next time you need a crowd-pleasing potluck recipe.

Risotto with Sugar Snap Peas and Ham
Servings: 4 Prep 10 mins Cook 34 mins


  • 1/2 pound sugar snap peas, trimmed and cut in half on the diagonal
  • 3 1/2 cups low-sodium chicken broth
  • 2 teaspoons olive oil
  • 4 leeks, cleaned and thinly sliced
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 4 ounces cubed ham (half of an 8-ounce package, such as Cumberland Gap)
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon black pepper

Make It

1. Cook peas in boiling water about 4 minutes or until crisp-tender. Drain and rinse with cold water and set aside.

2. Pour broth into a medium-size saucepan and bring to a simmer over medium heat; reduce heat to low and keep broth warm.

3. Heat the oil in a large saucepan over medium heat. Add leeks and cook 6 minutes, stirring frequently, or until softened. Add garlic and cook 1 minute. Stir in rice and cook 1 more minute. Stir in broth, 1/2 cup at a time. Stir frequently until liquid is absorbed before adding the next 1/2 cup (about 20 minutes total); rice should be tender yet firm to the bite.

4. Add peas and ham and cook, stirring constantly, 2 minutes or until peas are heated through. Stir in Parmesan cheese and pepper.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 421, Fat, total (g): 9, chol. (mg): 13, sat. fat (g): 4, carb. (g): 65, fiber (g): 4, pro. (g): 20, sodium (mg): 771, Percent Daily Values are based on a 2,000 calorie diet.