Saturday, May 25, 2013

Lemon Risotto with Peas and Tarragon

Creamy comfort food with a hint of spring flavor! This dish pairs especially well with chicken.

serves 8 ( 1/2 c. = 5 points +)

  • 1 c. frozen peas
  • 4 c. fat-free chicken broth
  • 2 T. olive oil
  • 1/2 c. chopped onion
  • 1/4 c. chopped green onion
  • 1 c. uncooked Arborio rice
  • 3 T. white wine
  • 1/2 c. Parmesan cheese, grated
  • 1 tsp. grated lemon rind
  • 2 T. fresh lemon juice
  • salt and pepper to taste
  • 2 T. chopped, fresh tarragon
  • 1 T. butter

Place broth in a saucepan and bring to a simmer. Keep warm over low heat. Boil peas or microwave for 2 minutes. Ser aside.
Heat oil in a large saucepan. Add onions and green onions. Cook until tender. Add rice; cook 1 minute stirring constantly. Add wine; cook until liquid is nearly absorbed. Stir in 1 c. broth; cook until liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. Stir in peas; heat through. Stir in cheese, rind, juice, salt and pepper. Remove from heat; stiri in tarragon and butter.

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