Lemon Risotto with Peas, Tarragon and Leeks

By cacelias

Delicious risotto dish with a lemony flavor. Would also be good with asparagus tips!

Recipe from Cooking Light, May 2010

Per 1/2 cup serving: Calories 205; Fat 7.7g (sat 2.5g, mono 3g, poly 0.7g); Protein 8.8g; Carb 26.4g; Fiber 2.4g; Chol 15mg; Iron 1mg; Sodium 298mg; Calc 124 mg.

Ingredients

• 1 cup fresh green peas
• 4 cups 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 Arborio rice
• 3 tablespoon dry white wine
• 1/2 cup parmesan cheese, grated
• 1 teaspoon grated lemon
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoon chopped fresh tarragon
• 1 tablespoon butter

Details

Servings 8

Preparation

Step 1

Bring a small saucepan of water to a boil. Add peas; boil 1 minute. Drain and rinse with cold water; drain well.

Bring chicken stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.

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, lemon rind, lemon juice, salt, and pepper. Remove from heat; stir in tarragon and butter. Cover until ready to serve to keep in moisture.