Chicken Bone Broth Risotto With Peas

Luxuriously creamy risotto cooked in flavorful chicken bone broth with Parmesan, lemon, and tarragon, finished with crisp sugar snap peas for a bright, elegant touch.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

8 to 8½ cups chicken bone broth, warmed

4 tablespoons unsalted butter

2 small shallots, chopped

6 cloves garlic, finely chopped

2 cups Arborio rice

2 cups shredded Parmesan cheese, divided

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh tarragon, plus additional for garnish

1 tablespoon olive oil

1½ cups sugar snap peas, trimmed and halved

1½ teaspoon lemon zest

Salt and black pepper, to taste

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Directions

In a medium saucepot heat bone broth over medium-high heat or until very hot. Reduce heat to keep broth hot.
In a large saucepan melt butter over medium-low heat. Add shallots; cook until tender. Add garlic and cook for 1 minute more. Add rice; cook and stir for 2 minutes or until toasted and slightly fragrant.
Add ½ cup of hot broth to rice mixture. Bring to a boiling; reduce to simmering, stirring constantly with a wooden spoon until broth has been absorbed. Continue adding hot broth ½ cup at a time, cooking and stirring for 30 to 40 minute or until each addition is absorbed. Remove from heat and stir in ½ cup Parmesan cheese, lemon juice and 1 tablespoon tarragon.
In a medium skillet heat oil over medium high heat. Add peas; cook and stir for 3 to 4 minutes or until crisp-tender.
Divide risotto into 4 serving bowls. Top with peas, remaining 1½ cups Parmesan and lemon zest. Garnish with additional tarragon; season to taste with salt and pepper.