A creamy risotto is a great way to feature fresh vegetables and herbs, such as the sugar snap peas, leeks and tarragon used here. Round out the meal with a green salad with radishes and end with strawberries splashed with balsamic vinegar.
Risotto with Leeks and Sugar Snaps
5 1/2 cups low-sodium chicken or vegetable broth
1 lb. sugar snap peas, strings removed
1 Tbs. olive oil
3 oz. pancetta, minced
2 leeks, white and light green portions, halved lengthwise and sliced crosswise
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup grated Parmigiano-Reggiano cheese
1 Tbs. minced fresh tarragon
Freshly ground pepper, to taste
Coarse kosher salt, to taste
In a saucepan over high heat, bring the broth to a boil. Add the sugar snap peas and cook until just crisp-tender, about 2 minutes. Using a slotted spoon, transfer the sugar snap peas to a bowl and set aside. Reduce the heat to low.
In a heavy saucepan over medium heat, warm the olive oil. Add the pancetta and stir until fragrant, about 1 minute. Add the leeks and cook, stirring frequently, until tender, about 5 minutes. Add the rice and stir until opaque, about 1 minute. Add the wine and stir until absorbed. Add about 3/4 cup of the hot broth; adjust the heat so the liquid bubbles and is absorbed slowly. Cook, stirring frequently, until the liquid is absorbed. Continue cooking, adding the liquid about 3/4 cup at a time and stirring frequently, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 20 minutes.
Stir in the sugar snap peas, cheese, tarragon and a generous amount of pepper. Taste and adjust the seasoning with salt. Serve immediately. Serves 4.