Lemon risotto with peas, tarragon, and leeks from Cooking Light Magazine, May 2010 (page 194) by David Bonom

  • lemons
  • chicken stock
  • Show all ingredients...

  • EYB Comments

    Can substitute Arborio or other medium-grain rice for carnaroli rice.

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Notes about this recipe

  • Eat Your Books

    Can substitute Arborio or other medium-grain rice for carnaroli rice.

  • hillsboroks on January 17, 2015

    This risotto has loads of fresh flavor but is straight forward to prepare. I prepared it through adding all the broth then just kept it warm until everything else for dinner was ready. I used defrosted frozen petite peas and just stirred them in with the lemon and cheese and only cooked it until the peas were warm but still bright green and fresh tasting.

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