Lemon Risotto with Peas, Tarragon, and Leeks

INGREDIENTS

1 cup

fresh green peas

4 cups

Homemade Chicken Stock

2 tbsp

extra-virgin olive oil

1 1/2 cups

finely chopped leek (about 2)

1/2 cup

chopped shallots

1 cup

uncooked Carnaroli or Arborio rice or other medium-grain rice

3 tbsp

dry white wine

1/2 cup

grated fresh Parmigiano-Reggiano cheese

1 tsp

grated lemon rind

2 tbsp

fresh lemon juice

1/2 tsp

salt

1/8 tsp

freshly ground black pepper

2 tbsp

chopped fresh tarragon

1 tbsp

butter