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.