Lemon Risotto With Peas, Tarragon, And Leeks Recipe

Name: Lemon Risotto With Peas, Tarragon, And Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh green peas; 2 tablespoons extra-virgin olive oil; 1 1/2 cups finely chopped leek (about 2); 1/2 cup chopped shallots; 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice; 3 tablespoons dry white wine; 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese; 1 teaspoon grated lemon rind; 2 tablespoons fresh lemon juice; 1/2 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh tarragon; 1 tablespoon butter

Servings: persons

1 cup fresh green peas
2 tablespoons extra-virgin olive oil
1 1/2 cups finely chopped leek (about 2)
1/2 cup chopped shallots
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
3 tablespoons dry white wine
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fresh tarragon
1 tablespoon butter

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.
2
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.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup fresh green peas, 2 tablespoons extra-virgin olive oil, 1 1/2 cups finely chopped leek (about 2), 1/2 cup chopped shallots, and more.

Yes, Lemon Risotto With Peas, Tarragon, And Leeks falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Risotto With Peas, Tarragon, And Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions