Lemon Risotto with Peas, Tarragon, and Leeks
 
Prep time
Cook time
Total time
 
Author:
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
  1. 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.
  2. Heat oil in a large saucepan over medium heat. Add leek and shallots to pan; cook 7 minutes or until tender, stirring frequently.
  3. Add rice; cook 1 minute, stirring constantly. Add wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly.
  4. 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.
  5. 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/