I've made this several times and it's simple and incredibly delicious. It's labor intensive, but you cannot argue with the results. The fact that it's 'light' makes my day.
Lemon Risotto with Peas, Tarragon, and Leeks
Lilieblue Posted: 01/10/11
JFromAnnapolis Posted: 01/25/11
Very good, takes time as any risotto does and lots of stirring! Did not use tarragon, my husband does not like it. Replaced with parsley.
audrakay1969 Posted: 04/27/10
This was my first time making risotto and I was a little taken a back at how much time it actually took to stir while waiting for the liquid absorb...much longer than the recipe stated (for me). However, the end result was well worth it! Lemon and tarragon are a wonderful flavor combination and the shallots, fennel and peas all worked together deliciously. I can't wait to try the other risotto recipes in this issue as well!
Sammie87 Posted: 02/26/11
I thought this was a great recipe, and though the stirring gets to be a bit much, it was worth it! I left out the tarragon, because I'm not a fan, but still loved it!
reneedinsmore Posted: 06/02/11
Fantastic. Canned/boxed chicken stock and frozen peas are easier and don't change the flavor profile. Chicken, shrimp, or scallops would be a good protein addition along with grape tomatoes.
ttsholland Posted: 05/05/11
Fabulous! The lemon zest and tarragon are wonderful. I used all the lemon zest from one lemon frozen peas work just as well, no need to even parboil, just stir in during the last min or so of cooking the risotto
aimeeh Posted: 10/04/11
This was amazing! My husband made it and he's a beginner. I was impressed. He forgot the butter but I didn't miss it. He also forgot the peas, which I would have really liked so I wouldn't recommend doing that. We also left out the tarragon because I had run out. I've been craving it all day. This went well with a panko-crusted piece of haddock with salt and pepper.
SingingGourmand Posted: 06/03/12
Wow, this one was a stunner. I quartered sugar snap peas and parboiled them, and skipped the leek. The homemade chicken stock is critical for this, as well as every other recipe that calls for chicken broth. We served it with roasted wild salmon. To. Die. For.
Emz101 Posted: 04/28/12
This was very good. Tasted almost like restaurant risotto!! I skipped the lemon rind since I find it over whelming, but it was very rich and creamy. I halved the recipe and it worked wonderfully.
EllenDeller Posted: 04/13/12
Followed the recipe exactly except that I made 1/2 as much (only two of us) and subbed fennel fronds for fresh tarragon. This is delicious! Served with the CL roast chicken with lemon and rosemary and steamed beet greens with lemon for a wonderful dinner.