Photo: Randy Mayor; Styling: Leigh Ann Ross
8 servings (serving size: about 1/2 cup)

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

shellesia's Review

January 20, 2014
This risotto was wonderful. I used just one tablespoon of fresh tarragon, boxed organic chicken stock and frozen peas. Simply divine. Served with miso-glazed salmon and a spinach salad. Yum!

OnlyPlaying's Review

January 07, 2013

SingingGourmand's Review

June 03, 2012
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's Review

April 28, 2012
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's Review

April 13, 2012
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.

aimeeh's Review

October 04, 2011
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.

Elaine1d's Review

September 15, 2011

ScottyB's Review

July 25, 2011

reneedinsmore's Review

June 02, 2011
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's Review

May 05, 2011
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