Lemon Risotto with Peas, Tarragon, and Leeks

By LaLaCooks

Ingredients

• 1 cup  fresh green peas
• 4 cups  Homemade Chicken Stock
• 2 tablespoons  extra-virgin olive oil
• 1 1/2 cups  finely chopped leek (about 2)
• 1/2 cup  chopped shallots
• 1 cup  uncooked Carnaroli or Arborio rice or other medium-grain rice
• 3 tablespoons  dry white wine
• 1/2 cup  (2 ounces) grated fresh Parmigiano-Reggiano cheese
• 1 teaspoon  grated lemon rind
• 2 tablespoons  fresh lemon juice
• 1/2 teaspoon  salt
• 1/8 teaspoon  freshly ground black pepper
• 2 tablespoons  chopped fresh tarragon
• 1 tablespoon  butter

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

Step 1

1. Bring a small saucepan of water to a boil. Add peas; boil 1 minute. Drain and rinse with cold water; drain well. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.

2. Heat oil in a large saucepan over medium heat. Add leek and shallots to pan; cook 7 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Add wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in peas; cook 1 minute. Stir in cheese, rind, juice, salt, and pepper. Remove from heat; stir in tarragon and butter.