Author: Healthy Recipe Ecstasy (Adapted from Cooking Light)
Recipe type: Entree
Serves: 4
Ingredients
1 cup fresh or frozen sweet green peas (I used frozen because I couldnt find fresh)
4 cups Chicken Stock (the Cooking Light recipe calls for homemade but I used store bought and it worked just fine)
2 tablespoons extra-virgin olive oil
1½ cups finely chopped leek (about 2)
½ cup chopped shallots
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
3 tablespoons dry white wine
½ cup grated fresh Parmigiano or Pecorino cheese (I used Pecorino)
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons chopped fresh tarragon
Instructions
Bring a small saucepan of water to a boil. Add peas; boil 1 minute. Add a minute for frozen peas. 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, ½ 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 ½ cup cheese, rind, juice, salt, and pepper. Remove from heat; stir in tarragon. Add more tarragon, grated cheese and lemon rind as garnish if desired.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/lemon-risotto-with-peas-tarragon-and-leeks-adapted-from-cooking-light/