Lemon Risotto with Peas, Tarragon, and Leeks

Lemon Risotto with Peas, Tarragon, and LeeksRecipe

Photo: Randy Mayor; Styling: Leigh Ann Ross

Pair this pleasantly tart side-dish risotto with roasted salmon or halibut. Garnish with long strips of lemon rind and fresh tarragon sprigs, if desired.


8 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 205
Fat 7.7 g
Satfat 2.5 g
Monofat 3 g
Polyfat 0.7 g
Protein 8.8 g
Carbohydrate 26.4 g
Fiber 2.4 g
Cholesterol 15 mg
Iron 1 mg
Sodium 298 mg
Calcium 124 mg


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.