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.