One of France’s fines herbs, tarragon is traditionally used with fish, chicken or eggs. Fragrant, bittersweet and with a mild anise flavour it shines in this vegetable risotto.
I like to make my risotto in a pressure cooker. To cook the rice, first toast it lightly in a good olive oil before adding double the volume of hot stock and seasoning with salt. Cook at pressure for 7 minutes then release the pressure and open. If you prefer a different method, then go ahead and cook it your way. Meanwhile, in a heavy-bottomed pan heat some olive oil and fry a large finely chopped leek until wilted. Deglaze with some white wine and cook for a few minutes. Add cubes of butternut pumpkin and cook until they are just becoming tender. Add fresh or frozen peas and continue to cook a little longer then set aside. When the rice is done, add the vegetables to the rice along with ¼ – ½ a cup of finely grated parmesan, plenty of freshly ground black pepper and the leaves of 2 – 3 sprigs of fresh tarragon. Stir well to combine.
michelle picker cooks 