Pea & Parsley Risotto

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
1265
FAT
99%
CHOL
38%
SOD
181%

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Ingredients for 2 servings

1 handful fresh chervil, coarsely chopped, or 1 Tbs. finely chopped fresh tarragon

1-1/2 to 2 lb. fresh peas, shucked (to yield 1-1/2 to 2 cups)

4-1/2 cups Vegetable Stock , or homemade or low-salt canned chicken broth

A few sprigs of tarragon, lovage, or fennel greens

Freshly ground white pepper to taste

1-1/2 cups arborio rice

1/3 cup freshly grated Parmigiano-Reggiano

Leaves from 1 bunch fresh flat-leaf parsley (about 2 cups)

3/4 cup finely diced leeks (white part only), rinsed well

1/2 cup crème fraîche or whipping cream

1/2 cup dry white wine

2 Tbs. unsalted butter

Kosher salt

Kosher salt, to taste

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