Chicken Bone Broth Risotto with Peas

Name: Chicken Bone Broth Risotto with Peas
Yield: 4
Ingredients: 8 cups to 8½ cups Chicken Bone Broth (see below), warmed; 4 tbsp unsalted butter; 2 small shallots, chopped; 6 cloves garlic, finely chopped; 2 cups Arborio rice; 2 cups shredded Parmesan cheese, divided; 1 tbsp fresh lemon juice; 1 tbsp chopped fresh tarragon, plus additional for garnish; 1 tbsp olive oil; 1 ½ cups sugar snap peas, trimmed and halved; 1 ½ tsp lemon zest; Salt and black pepper, to taste

Add hot Chicken Bone Broth to arborio rice for a delicious risotto with peas, Parmesan and tarragon.

Risotto is comfort food made of Arborio rice. An Italian short-grain rice, it’s high in starch, which creates the creamy consistency so desirable in a good risotto. This version calls for hot homemade Chicken Bone Broth, peas, Parmesan and tarragon.

Makes 4 servings

Ingredients

8 cups to 8½ cups Chicken Bone Broth (see below), warmed
4 tbsp unsalted butter
2 small shallots, chopped
6 cloves garlic, finely chopped
2 cups Arborio rice
2 cups shredded Parmesan cheese, divided
1 tbsp fresh lemon juice
1 tbsp chopped fresh tarragon, plus additional for garnish
1 tbsp olive oil
1 ½ cups sugar snap peas, trimmed and halved
1 ½ tsp lemon zest
Salt and black pepper, to taste

Directions

In a medium saucepan heat Chicken Bone Broth (see below) over medium-high heat 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 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 30 to 40 minutes 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 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.

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