Lemon Risotto with Peas, Tarragon, and Leeks

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.

Yield: 8 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 205
  • Fat: 7.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.7g
  • Protein: 8.8g
  • Carbohydrate: 26.4g
  • Fiber: 2.4g
  • Cholesterol: 15mg
  • Iron: 1mg
  • Sodium: 298mg
  • Calcium: 124mg

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.
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