Risotto with sugar snap peas and ham

This one is a lot of labor but pays off big. It is one of my summer favorites!

½ lb. sugar snap peas trimmed and cut in half on the diagonal
3 ½ cups of organic chicken broth
2 tsp. olive oil
4 leeks, cleaned and thinkly sliced
2 cloves garlic, minced
1 cup of Arborio rice
4 oz. cubed turkey ham
½ cup grated Parmesan cheese
¼ tsp. black pepper

1. Cook peas in boiling water about 4 minutes or until crisp-tender. Drain and rinse with cold water and set aside.
2. Pour broth into a medium size sauce pan and bring to a simmer over medium heat; reduce heat to low and keep broth warm
3. Heat the oil in a large sauce pan over medium heat. Add leeks and cook 6 minutes, stirring frequently or until softened. Add garlic and cook 1 minute. Stir in rice and cook 1 minute more. Stir in broth ½ cup at a time. Stir frequently until liquid is absorbed before adding the next ½ cup (about 20 minutes total); rice should be tender yet firm to the bite.
4. Add peas and ham and cook, stirring constantly, 2 minutes or until peas are hated through. Stir in Parmesan cheese and pepper