Pea & Parsley Risotto

Ingredients

• Leaves from 1 bunch fresh flat-leaf parsley (about 2 cups)
• Kosher salt
• Freshly ground white pepper to taste
• 1 handful fresh chervil, coarsely chopped, or 1 Tbs. finely chopped fresh tarragon
• ½ cup crème fraîche or whipping cream
• Kosher salt, to taste
• ½ cup dry white wine
• + 8 more ingredients
• • 1-½ cups arborio rice
  • ¾ cup finely diced leeks (white part only), rinsed well
  • 2 Tbs. unsalted butter
  • 4-½ cups Vegetable Stock, or homemade or low-salt canned chicken broth
  • Freshly ground white pepper to taste
  • 1-½ to 2 lb. fresh peas, shucked (to yield 1-½ to 2 cups)
  • A few sprigs of tarragon, lovage, or fennel greens
  • ¹/₃ cup freshly grated Parmigiano-Reggiano

In a small saucepan, bring 1 cup of water to a boil over medium-high heat. Add a pinch of salt, the parsley leaves, and the tarragon, lovage or fennel leaves. Boil for 1 min. Turn off the heat, add all but 3/4 cup of the peas, and let stand for 5 minutes. Purée the mixture in a blender at high sp...

View full recipe at Fine Cooking