Lemon Risotto with Peas, Tarragon, and Leeks

Ingredients

• 1 cup fresh green peas
• 4 cups Homemade Chicken Stock
• 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

Preparation

1. 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. 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.