Risotto With Leeks And Sugar Snaps
This creamy and flavorful risotto recipe combines the fresh crunch of sugar snap peas with the savory richness of pancetta and Parmigiano-Reggiano cheese. The dish is beautifully complemented with the aromatic hint of fresh tarragon. A comforting and satisfying meal perfect for a cozy evening in.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
- <b>Quick tips:</b> Turn any leftovers into risotto cakes: For 3 to 4 cups of risotto, mix in 1 egg yolk and 1/3 cup panko (Japanese bread crumbs). Using wet hands, form the mixture into 2-inch balls, then flatten into rounds 3/4 inch thick. Dip the cakes into beaten egg and coat with more panko, then brown in olive oil, about 4 minutes per side.
- Adapted from Williams-Sonoma <i>Weeknight Fresh &amp; Fast,</i> by Kristine Kidd (Williams-Sonoma, 2011).
Yield
Serves 4.
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