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Lemon Risotto with Peas and Leeks


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  • 1 cup fresh green peas (we used frozen with excellent results)
  • 4 cups Homemade Chicken Stock or Vegetable stock
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups finely chopped leek (about 2)
  • 1/2 cup chopped shallots
  • 1 cup uncooked Orzo rice or other medium-grain rice
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


Adapted from


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 Homemade 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. 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 rind,
juice, salt, and pepper. Remove from heat.


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