Spring Vegetable Risotto Makes: 4 servings Prep 15 mins Cook 39 mins
INGREDIENTS
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1/2 pound sugar snap peas, trimmed and cut into 1/2-inch pieces
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3 1/2 cups low-sodium chicken broth
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1 teaspoon olive oil
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4 leeks, cleaned and thinly sliced
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 cloves garlic, minced
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1 cup arborio rice
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3/4 cup white wine
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3 large carrots, cut into 1/4-inch pieces
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3/4 cup grated Parmesan cheese
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1 tablespoon unsalted butter
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1 teaspoon lemon juice
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