Risotto w/ Sugar Snap Peas & Ham

This could be a whole meal, a 1st course before meat or a 2nd course after soup.

30 minutes total

1/2lb sugar snap peas, trimmed and cut in half on diagonal
3.5C chicken broth
2t olive oil
4 leeks, cleaned and thinly sliced (I've used yellow onion too, if you only have that on hand)
sometimes I add 1C of sautéed, sliced crimini or dark Italian mushrooms
2 cloves garlic, minced (Christopher Ranch pre-diced, in the jar, garlic makes life so much easier)
1C risotto (Arborio) rice
4oz cubed ham (1/2 of an 8oz package like Cumberland Gap - found in meat section)
1/2C grated fresh parmesan cheese (this makes all the difference)
1/4t black pepper

Directions: Cook peas in boiling water about 4 minutes or until crisp-tender (still very green). Drain and rinse w/ cold water (to stop cooking process); Heat oil in large saucepan over medium heat, add leeks and cook 6 minutes/until softened; Add garlic and cook 1 minute; Stir in rice and cook 1 minute; add broth 1/2 cup at a time (this is critical), stirring frequently (not covered!) until liquid is absorbed then add another 1/2 cup; Rice should be tender, yet firm (it should look sticky). Add peas and ham and cook, stirring constantly, 2 minute or until it's all heated through. Stir in parmesan cheese and pepper.