Risotto with Sugar Snap Peas and Prosciutto
Bryan Chan / Los Angeles Times
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5 cups chicken stock
5 cups water
4 tablespoons butter, divided
1/4 pound sliced prosciutto, cut in 1/4 -inch-wide
strips
2/3 cup minced onions
1 (1-pound) box or 2 1/3 cups short-grain rice,
preferably Arborio, Carnaroli or Vialone Nano
Salt
3/4 pound sugar snap peas, strings removed and ends trimmed, then cut in 1/2 - to 3/4 inch pieces
2 tablespoons minced chives
1/3 cup grated Parmesan
Combine the stock and water in a large pot and bring to a boil. Reduce the heat to maintain a
faint simmer.
Melt 2 tablespoons butter in a large skillet or wide-bottomed pot over medium heat. Add the
prosciutto and cook until it renders some of its fat, about 3 minutes. Add the onions and cook
until tender and translucent, another 3 minutes. Add the rice and cook, stirring constantly, until
the kernels are coated with the fat and you can see a translucent area around the outside of each
one, surrounding a solid "eye" in the center.
Begin adding the stock, one-half cup to three-fourths cup at a time. The skillet should be hot
enough that there is a loud sizzle each time the liquid is splashed in. Cook, stirring, until the
liquid is almost absorbed by the rice; there should be a thin layer of liquid in the bottom of the
pan. Repeat until the rice is tender but not mushy. It should be neither chalky in the center nor
pasty. It should take about 17 minutes in all and use up most, if not all, of the stock.
With the last addition of stock, taste and season with salt if necessary. Stir in the sugar snap peas.
Cook until they are bright green, about 3 to 4 minutes, and the rice is coated in creamy broth.
Remove from the heat and vigorously stir in the chives, Parmesan and the remaining 2
tablespoons of butter. Serve immediately.
Each serving:
290 calories; 12 grams protein; 39 grams carbohydrates; 3 grams fiber; 10 grams fat; 5 grams
saturated fat; 31 mg. cholesterol; 371 mg. sodium.
Sugar Snap Peas and Shrimp with Chive Mayonnaise
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1 pound sugar snap peas, strings removed
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1 pound shelled large shrimp
1/3 cup mayonnaise
1 teaspoon minced shallots
3 tablespoons minced chives
1 teaspoon lemon juice
Sherry vinegar or chicken stock
Salt, pepper
Blanch the sugar snap peas in boiling salted water for 30 seconds. Remove them from the boiling
water with a slotted spoon and immediately plunge them into a bowl of ice water to stop the
cooking. Drain and pat dry. Bring the water back to a boil for the shrimp.
Cook the shrimp in the rapidly boiling water just until firm, about 3 to 4 minutes. Drain and chill
in ice water to stop cooking. Pat dry and cut in half. Place in a large bowl.
In a small bowl, whip together the mayonnaise, shallots, chives and lemon juice. Beat in a splash
of vinegar, then taste and add more if necessary.
Spoon two-thirds of the mayonnaise mixture over the shrimp and peas and stir together. The
mayonnaise should lightly and uniformly coat both. If necessary, stir in a little more. Season to
taste with salt and pepper. Chill before serving.
Each of 6 servings:
172 calories; 14 grams protein; 6 grams carbohydrates; 2 grams fiber; 10 grams fat; 2 grams
saturated fat; 115 mg. cholesterol; 196 mg. sodium.
Spring Vegetables in Parmesan Broth with Goat Cheese
Ravioli
Anne Cusack / Los Angeles Times
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2 cups chicken broth
2 cups water
2 cloves garlic, sliced
1 1/2 to 2 ounces rinds from Parmigiano-Reggiano
Herb trimmings
Salt
2 dozen asparagus tips
1/2 pound sugar snap peas
Goat cheese ravioli or fresh pasta squares
2 tablespoons chopped chives
1 ounce freshly grated Parmigiano-Reggiano
In a soup pot, simmer the chicken broth, water, garlic, Parmesan rinds and herb trimmings until
aromatic and flavorful, about 90 minutes. Strain and return to the soup pot.
In a wide pot, blanch the asparagus tips in plenty of rapidly boiling, generously salted water until
just tender, about 3 minutes. Use a wire skimmer or slotted spoon to transfer them to an ice water
bath to stop the cooking, then transfer to a bowl and set aside.
Cut the sugar snaps in half on a bias, then blanch them in the same way, stopping the cooking
with the ice water bath and holding in a separate bowl. (The recipe can be prepared to this point
up to 24 hours in advance and refrigerated until ready to use.)
When ready to serve, warm 6 shallow pasta bowls. Bring the Parmesan broth to a simmer, taste
and correct seasoning with salt to taste.
Bring a large, wide pot of water to a boil. Cook the goat cheese ravioli or fresh pasta squares
until the pasta is tender, 3 or 4 minutes. Divide the ravioli among the serving bowls. Warm the
asparagus tips in the same pot of water and divide them among the pasta bowls. Warm the sugar
snaps in the same pot of water and divide them among the pasta bowls. Sprinkle each bowl with
chives and then ladle over roughly one-third cup of hot Parmesan broth. Sprinkle with a little
grated Parmigiano-Reggiano and pass the remainder at the table.
Each serving, without Ravioli:
Calories 41; Protein 2 grams; Carbohydrates 4 grams; Fiber 1 gram; Fat 2 grams; Saturated fat 1
gram; Cholesterol 4 mg; Sugar 2 grams; Sodium 319 mg.
Garlic-Sautéed Sugar Snap Peas
Ingredients
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1 tbsp Smart Balance® Light Butter and Canola
Oil Blend
2 cloves garlic, sliced thin
1 1/2 lb fresh sugar snap peas
1 1/2 tsp kosher salt
3/4 tsp freshly ground black pepper
Directions
Remove and discard the stem end and string from each
sugar snap pod.
Melt the butter in a large sauté pan over medium-high
heat.
Add the garlic and sauté until just about golden, about 30 seconds.
Then add sugar snap peas, salt and pepper and sauté, tossing occasionally for 3 to 5 minutes,
until the sugar snap peas are tender crisp.
Nutrition Facts
Makes 6 servings.
Calories 64,
Fat 2g
Saturated Fat 1g
Trans Fatty Acid 0g
Poly Fat 0g
Mono Fat 1g
Cholesterol 3mg
Sodium 501mg
Carbohydrates 9g
Dietary Fiber 3g
Total Sugars 4g
Protein 3g
Sugar Snap Peas with Toasted Almonds
Ingredients
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1/2 cup whole almonds, (2 1/2 ounces)
3 tablespoons unsalted butter
1 pound fresh sugar snap peas, ends trimmed
3 tablespoons freshly squeezed lemon juice, (1 lemon)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Directions
1. Preheat oven to 400 degrees. Spread almonds on a baking
sheet; place in oven. Toast until almonds are golden and fragrant, 8 to 10 minutes.
Remove from oven; let cool completely. Transfer half the almonds to a cutting board, and
chop coarsely. Place remaining half in the bowl of a food processor fitted with the metal
blade; process until almonds are finely chopped, 15 to 20 seconds. Add coarsely chopped
almonds, and stir to combine.
2. Melt butter in a large skillet over medium heat. Add peas, lemon juice, salt, and pepper;
stir until all ingredients are well combined and heated through, about 2 minutes. Sprinkle
with almonds, and toss to coat. Transfer to a serving bowl, and serve.