Cabbage and Leeks are slow-cooked with the rice and the peas get tossed in at the end.
Trim the leaves off of 1-2 Leeks. Cut the leek shanks into 2″ pieces, then cut them in half lengthwise. Use a sharp knife to cut each section into julienne strips. You want 2 packed Cups.
Cut a cabbage in half and then thinly slice it to make 2 C.
Heat a quart of vegetable broth (or a mix of broth and water) and keep at a simmer.
Heat 2 T. olive oil or butter in a large saucepan and saute the leeks on low heat until they are soft. Add the cabbage and saute until it is soft. Sprinkle with salt and pepper, then add 1 1/2 C. arborio rice and stir to combine.
Add 1 C. white wine and stir to combine. Add a cup of the hot broth and keep stirring.
As the rice absorbs the liquid, keep adding broth a cup at a time. When all the broth is absorbed, add 3 T. of lemon juice, 1 T. lemon zest and 3 T. grated parmesan cheese along with 2 C. trimmed Snap Peas, cut in two or three pieces.
Season with more salt and pepper.