Lemon Rice

Made this last night and it was Fantastic! Even Noah had several helpings!
Go here for recipe and photo

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

1. 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.
2. 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.
3. 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

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Photo credit: Con Poulos; Food styling: Susan Varjaranant: Prop styling: Megan Hedgpeth