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.

No additional tips available.

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

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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.

Lemon Risotto With Peas, Tarragon, And Leeks

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