1/2 c. (2 ozs.) grated fresh Parmigiano-Reggiano cheese
1 tsp. grated lemon rind
2 T. fresh lemon juice
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
2 T. chopped fresh tarragon
1 T. butter
Bring small saucepan of water to boil. Add peas; boil 1 min. drain and rinse with cold water; drain well. Bring chicken stock to a simmer in small saucepan (do not boil). Keep warm.
Heat oil in large pan over medium. Add leek and shallots to pan; cook 7 ins. or until tender, stirring frequently. Add rice; cook 1 min., stirring constantly. Add wine; cook 30 seconds of until liquid is nearly absorbed, stirring constantly. Stir in 1 c. stock; cook 4 mins. or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 c. at a time, stirring constantly until each portion absorbed before adding next (about 25 mins.).
Stir in peas; cook 1 min. stir in cheese, rind, juice, salt, pepper. Remove from heat;stir in tarragon and butter.
8 servings (1/2 c.). 205 CALS
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