Pea & tarragon risotto
Keep your wallet and your belly satisfied with this creamy vegetarian storecupboard supper
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Vegetarian
- Melt the butter in a saucepan, then add the onion and garlic. Cook for 4-5 mins until softened, then stir in the rice.
- 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.
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.
Per serving
411 kcalories, protein 11g, carbohydrate 66g, fat 13 g, saturated fat 8g, fibre 6g, sugar 6g, salt 1.01 g
Recipe from Good Food magazine, March 2010.
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http://www.bbcgoodfood.com/recipes/313612/
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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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This low-fat, easy and fresh-tasting pudding is perfect for feeding a crowd on a budget
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Vegetarian
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
Per serving
411 kcalories, protein 11g, carbohydrate 66g, fat 13 g, saturated fat 8g, fibre 6g, sugar 6g, salt 1.01 g
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16 March 2010
LouRogers rated this recipe
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29 March 2010
Beth rated this recipe
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