2 leeks (cleaned, thinly sliced, white and light green parts only)
2 cloves of garlic (peeled and minced)
2 teaspoons thyme leaves
1 tablespoon tarragon
1 cup Arborio rice
1/3 cup dry white wine
3 cups chicken stock (warmed, divided)
¾ cup frozen peas
2 tablespoons butter
½ cup Parmigiano-Reggiano (grated)
Kosher salt and freshly ground black pepper to taste
Preheat the oven to 375 degrees
Heat a sauté pan over medium-high heat and add olive oil. Add the leeks and cook until almost tender, about 4 minutes. Add the garlic, thyme and tarragon during the last minute of cooking. Season with salt and pepper.
In a separate sauté pan add the rice and toast in the pan for 1-2 minutes until lightly opaque. Add the wine and allow to reduce by half. Add 2 cups of chicken stock and stir to combine. Bring to a simmer, cover and place in the oven to bake for 25-30 minutes or until the liquid is absorbed and the rice is al dente.
Remove from the oven and stir in the remaining chicken stock, peas, butter, parmesan cheese and cooked leek mixture. Season with additional salt and pepper, simmer for 2-3 minutes covered and serve.