Lemon Risotto with Peas, Tarragon, and Leeks |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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. 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 |
Directions:
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. 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.
|
|