Dish of the Week: Risotto with Spinach & Sugar Snap Peas

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2 tablespoons olive oil, divided

1 cup finely chopped onion

1/4 teaspoon sugar

3 cups chopped spinach

1 1/4 cups sugar snap peas, trimmed

2 tablespoons minced fresh or 2 teaspoons dried

rubbed sage

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 garlic clove, minced

3/4 cup water

1 (14 1/2-ounce) can vegetable broth

1 cup uncooked Arborio or other short-grain rice

1/4 cup dry white wine

1/2 cup (2 ounces) grated fresh Parmesan cheese

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add onion and sugar; sauté 30 seconds. Stir in spinach and next 5 ingredients (spinach through garlic); sauté 30 seconds or until spinach wilts. Remove spinach mixture from pan; set aside. Bring water and broth to a simmer in a small saucepan (do not boil). Keep warm over low heat. Heat 1 tablespoon oil in large saucepan; add rice. Cook 5 minutes, stirring constantly. Stir in wine; cook until wine is absorbed, stirring constantly. Stir in 1/2 cup broth mixture; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly, until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in spinach mixture and cheese; cook 1 minute or until thoroughly heated.  From Cooking Light APRIL 1998.