Lemon Risotto with Leeks, Peas and Tarragon

I finally cleaned out the fridge and freezer as one of the last nesting chores I had on my list! It feels good to have some organization in there!!! Naturally, I tried to find as many ingredients that needed using for as few recipes as possible. Leeks and (4 bags of OPEN) frozen peas were on the list, so a summery risotto is what became of them. It was also the night of game 7 of the Celtics/ Laker game, so I needed a recipe that was green of white of course ; ) Sadly, my color coordinated meal did not pay off for the Celtics, however, our tummies were happy at least!

Lemon Risotto with Leeks, Peas and Tarragon
Recipe Adapted from Cooking Light Magazine
4-5 cups low sodium chicken stock
2 T olive oil
1 1/2 cups finely chopped leeks (about 2 medium)
1/2 cup chopped shallot (about 3 small)
1 cup arborio rice
3 T dry white wine
1 cup frozen peas, thawed (or fresh, blanched)
1 cup frozen artichoke hearts, thawed and chopped
1/2 cup freshly grated Parmesan cheese (2 oz)
1 tsp lemon zest
2 T fresh lemon juice
2 T freshly chopped tarragon
1 T butter (I only put in about a teaspoon and didn't think it was necessary)

• Bring chicken stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
  Heat oil in a large saucepan over medium heat.
• Add leek and shallots to pan and cook 7 minutes or until tender, stirring frequently.
• Add rice and cook 1 minute, stirring constantly.
• Add wine and 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 and cook 1 minute. Stir in cheese, zest and juice. Season to taste with salt and pepper. Remove from heat and stir in tarragon and butter.
  
  Serves 2-4