Pea and Leek Risotto with Basil, Tarragon, and Goat Cheese

Summary
Prep time	30 min
Cook time	20-30 min
Source	The Wine Lover Cooks with Wine by Sid Goldstein (pg 99)
Yield / serves	4-6 servings
Rating	Very good

Ingredients

• 1 c salted water
• 2 c packed fresh basil leaves
• 2 lbs green peas (~2 c)
• kosher salt
• freshly ground white pepper
• ~5 c vegetable or chicken stock
• 3 T unsalted butter or olive oil
• 1 leek, including light green parts, rinsed and finely diced
• 1/2 c yellow onion, chopped
• 1 T minced shallot
• 1 1/2 c Arborio rice
• 3/4 c dry white wine
• 2 T fresh white goat cheese (room temperature)
• 2 T fresh tarragon, minced
• 3/4 c cherry tomatoes, hulled and halved, for garnish

Preparation

In a small saucepan, bring the salted water to a boil. Add the basil and cook for 1 minute. Turn off the heat and stir in 1 cup of the peas. Let stand for about 5 minutes. Drain the peas and basil and transfer to a blender or food processor. Puree until smooth. Season with salt and pepper. Set aside.

In a small saucepan, bring the stock to a low simmer. In a large, heavy saucepan, melt the butter and/or oil over medium-high heat. Add the leak and onion and saute until the leek begins to soften, 7-8 minutes. Add the shallot and cook for 1-2 minutes. Season with salt and pepper.

Add the rice and stir until it is opaque. Add the wine and simmer, stirring, until completely absorbed. Add 2 cups of the hot stock and simmer until absorbed by the rice, stirring often. Continue to add the stock in 1/2 cup increments, stirring constantly, until each addition is absorbed. When all the stock has been added, the rice should be almost al dente.

Stir in the puree and the remaining peas. Cook and stir until the peas are just cooked through and the rice is al dente, 2-3 minutes. Remove from heat and stir in the goat cheese and tarragon. Taste and adjust the seasoning.

To serve, garnish with the cherry tomatoes.

Notes

• Also delicious with sauteed shrimp (add with the last step to warm through).