Lemon Risotto with Peas, Tarragon, and Leeks

Name: Lemon Risotto with Peas, Tarragon, and Leeks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Carnaroli or Arborio rice or other medium-grain rice; 0 teaspoons freshly ground black pepper; 1 Tbsp butter; 946 milliliters Homemade Chicken Stock; 3 Tbsps dry white wine; 2 Tbsps chopped fresh tarragon; 237 milliliters fresh green peas; 355 milliliters finely chopped leek (about 2); 2 Tbsps fresh lemon juice; 1 teaspoon grated lemon rind; 2 Tbsps extra-virgin olive oil; 57 grams 1/2 cup grated fresh Parmigiano-Reggiano cheese; 1 teaspoons salt; 118 milliliters chopped shallots

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.

Instructions

Bring a small saucepan of water to a boil.

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Water

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Sauce Pan

Add peas; boil 1 minute.

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Peas

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.

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Chicken Stock

Water

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Sauce Pan

Heat oil in a large saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add leek and shallots to pan; cook 7 minutes or until tender, stirring frequently.

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Shallot

Leek

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Frying Pan

Add rice; cook 1 minute, stirring constantly.

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Rice

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.

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Stock

Wine

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.

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Cheese