Lemon Risotto with Peas and Leeks

This takes a bit of work in terms of stirring constantly but it's totally worth it!! You would never believe it's healthy. You can always add in Parmesan at the end but we prefer it without.

Lemon Risotto with Peas and Leeks

Adapted from David Bonom, Cooking Light MAY 2010

Ingredients
1 cup fresh green peas (we used frozen with excellent results)

4 cups Homemade Chicken Stock or Vegetable stock2 tablespoons extra-virgin olive oil
1 1/2 cups finely chopped leek (about 2)
1/2 cup chopped shallots
1 cup uncooked Orzo rice or other medium-grain rice
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

1. Bring a small saucepan of water to a boil. Add peas; boil 1 minute. Drain and rinse with cold water; drain well. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium heat. Add leek and shallots
to pan; cook 7 minutes or until tender, stirring frequently. Add rice; cook 1
minute, 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; cook 1 minute. Stir in rind,
juice, salt, and pepper. Remove from heat.