Risotto with Sugar Snap Peas and Ham

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

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

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.

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