Name: Pea & tarragon risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 25g butter; 1 onion finely chopped; 1 small garlic clove crushed; 140g risotto rice; 600ml hot vegetable stock; 85g frozen peas; 2 tbsp chopped tarragon (basil and parsley work well, too); 1 tbsp grated parmesan

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Pea & tarragon risotto

Pea & tarragon risotto

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.5 out of 5.14 ratingsRate

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Keep your wallet and your belly satisfied with this creamy vegetarian storecupboard supper

Vegetarian

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Complete the dish

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Tea-poached pears

A star rating of 4.4 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

25g butter
1 onion

finely chopped
1 small garlic clove

crushed
140g risotto rice
600ml hot vegetable stock
85g frozen peas
2 tbsp chopped tarragon

(basil and parsley work well, too)
1 tbsp grated parmesan

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Nutrition: per serving

kcal411
fat13g
saturates8g
carbs66g
sugars6g
fibre6g
protein11g
salt1.01g

low

Method

step 1

Melt the butter in a saucepan, then add the onion and garlic. Cook for 4-5 mins until softened, then stir in the rice.
step 2

Pour in a ladleful of stock and simmer until all the liquid has been absorbed, stirring occasionally. Continue adding the stock in this way, until it has all been used up and the rice is tender. Stir in the peas and tarragon, then heat through for 2 mins. Check seasoning, then stir in the Parmesan and serve straight away.

RECIPE TIPS

CHICKEN & PEA RISOTTO

If you have some chicken left over from Sunday lunch, chop up 125g and stir it into the risotto along with the peas.

Recipe from Good Food magazine, March 2010

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A star rating of 4.5 out of 5.14 ratings

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