Lemon Risotto with Peas and Leeks

The very first risotto I ever made --- plus, I learned what leeks were! 

 

Photo: Cooking Light

When we lived in Baltimore, we used to get a gigantic bag of fresh peas at the farmer's market (under the highway overpass). The peas were only available for a few weeks, and judging by the line, they were the IT veggie. Sometimes, this dish turned out to be more peas with risotto (rather than risotto with peas).

INGREDIENTS

• 1 cup fresh green peas (or thawed frozen peas)
• 4 cups Chicken Stock
• 2 Tbsp olive oil
• 2 leeks, finely chopped
• 2 shallots, chopped
• 1 cup (uncooked) Arborio rice
• 3 Tbps dry white wine
• 1/2 cup Parmesan
• 1 tsp grated lemon rind
• 2 Tbsp lemon juice
• 1/2 tsp salt
• 1/8 tsp black pepper
• 2 Tbsp chopped fresh tarragon (or 2 tsp dried)
• 1 Tbsp butter

DIRECTIONS

1. To cook (fresh) peas: Bring a small saucepan of water to a boil. Add peas, cook 1 minute. Drain and rinse with cold water (and drain again).
2. Bring chicken stock to a simmer, keep warm over low heat.
3. Heat oil in a large saucepan over medium heat.
4. Add leeks and shallots, cook ~7min, stirring frequently.
5. Add rice, cook 1 min, stirring constantly.
6. Add wine, cook 30 sec, stirring constantly.
7. Add 1 cup stock, cook 4 minutes (or until the liquid is nearly absorbed), stirring frequently (you'll learn what you can get away in this regard).
8. Continue to add the remaining stock, ~1/2 cup at a time, until each portion is absorbed (~25 min total). 
9. Stir in peas, cook 1 min.
10. Stir in cheese, rind, juice, salt, and pepper.
11. Remove from heat and stir in tarragon & butter.

Recipe via Cooking Light