Ham Risotto with Sugar Snap Peas and Grilled Peaches over Arugula with Goat Cheese and Prosciutto

Ham Risotto with Sugar Snap Peas
Cooking Light, June 2008 p. 180
4 servings

4 cups fat-free, less-sodium chicken broth
8 ounces sugar snap peas, trimmed and cut into 1-inch pieces
2 teaspoons olive oil
1 1/2 cups thinly sliced leek (about 2 medium leeks)
2 garlic cloves, minced
1 cup uncooked Arborio rice or other medium-grain rice
1/2 cup dry white wine
3 ounces diced cooked ham (about 3/4 cup)
1/2 cup freshly grated Parmesan cheese
1/8 teaspoon black pepper

1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
2. Cook peas in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.
3. Heat oil in a large saucepan over medium heat. Add leek to pan; cook 5 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds. Stir in rice; cook 1 minute. Add wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Add ham to pan; cook 3 minutes or until thoroughly heated. Stir in peas, cheese, and pepper.

Grilled Peaches over Arugula with Goat Cheese and Prosciutto
Cooking Light, June 2008 p. 100
6 servings

1/4 cup balsamic vinegar
2 tablespoons honey
3 peaches, pitted and each cut into 6 wedges
Cooking spray
1 tablespoon extravirgin olive oil
1/8 teaspoon freshly ground black pepper
Dash of kosher salt
10 cups trimmed arugula (about 10 ounces)
2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
2 tablespoons crumbled goat cheese

1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.
2. Prepare grill to high heat.
3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.
4. Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

Other than the fact that I now have 4 pans to clean, I enjoyed both of these recipes tonight. I followed the first recipe to a "T", but made a couple of changes on the salad. I already had some mixed greens in the fridge so I used them instead of arugula (I tend to think arugula is pretty strong although it probably goes well with the peaches and dressing). And instead of goat cheese I used feta. I figured we would be more likely to use the remaining feta than we would goat cheese. I am not a big fan of goat cheese. I was also excited to use the new grill pan I got for the stove top (the reverse side is a griddle). Our grill is about to bite the big one - only 1/4 of the grill is currently working.

I hope you enjoy these! I would definitely make both again.