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INGREDIENTS
- 2 tbsp. olive oil
- 2 leeks (white and light green parts only), chopped
- 1 large onion, chopped
- kosher salt
- Pepper
- 2 large cloves garlic, finely chopped
- 1 1/2 c. Arborio rice
- 1/2 c. dry white wine
- 1/2 c. fresh lemon juice (from about 2 large lemons)
- 4 c. low-sodium chicken broth
- 1/2 c. sour cream
- 1/2 c. grated Parmesan
- 1/2 c. fresh flat-leaf parsley, chopped
- 1 tbsp. chopped fresh tarragon
DIRECTIONS
- Heat the oil in a large skillet over medium heat. Add the leeks and onion and cook, covered, stirring occasionally, until just tender, 6 to 8 minutes.
- Stir in the garlic and cook for 1 minute. Add the rice, wine, lemon juice, and ½ teaspoon each salt and pepper and cook, stirring, until the wine is absorbed, about 2 minutes.
- Add the chicken broth and bring to a boil. Reduce heat and simmer, until the liquid has absorbed and the rice is tender, 18 to 20 minutes. Remove from heat and fold in sour cream, Parmesan, parsley, and tarragon
Photo credit: Con Poulos; Food styling: Susan Varjaranant: Prop styling: Megan Hedgpeth
