Lemon Risotto with Peas, Tarragon, and Leeks
You can never have too many side dish recipes, so give Lemon Risotto with Peas, Tarragon, and Leeks a try. Watching your figure? This gluten free recipe has 240 calories, 9g of protein, and 9g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe is typical of Mediterranean cuisine. A mixture of shallots, peas, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.
Bring a small saucepan of water to a boil.
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.
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.