Risotto With Leeks and Sugar Snaps Recipe
A creamy risotto is a great way to feature fresh vegetables and herbs. Here, I’ve used sugar snap peas, leeks, and tarragon. Round out the meal with a green salad with radishes and end with strawberries splashed with balsamic vinegar.
Low-sodium chicken or vegetable broth, 5 1⁄2 cups
Sugar snap peas, 1 lb, strings removed
Olive oil, 1 tablespoon
Pancetta, 3 oz, minced
Leeks, 2, white and light green parts halved lengthwise and sliced crosswise
Arborio rice, 1 1⁄2 cups
Dry white wine, 1⁄2 cup)
Parmesan cheese, 1 cup freshly grated
Fresh tarragon, 1 tablespoon minced
Coarse kosher salt and freshly ground pepper
makes 4 servings
• In a saucepan, bring the broth to a boil. Add the sugar snap peas and cook until just tender-crisp, 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 oil. Add the pancetta and stir until fragrant, about 1 minute. Add the leeks and cook until tender, stirring frequently, 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.
• Mix in the sugar snap peas, Parmesan, tarragon, and a generous amount of pepper. Taste and adjust the seasoning. Serve right away.
Turn the leftovers into risotto cakes: For 3–4 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.
Credit: Weeknight Fresh and Fast by Kristine Kidd. $29.95, Weldon Owen Publishing.