Pea & tarragon risotto

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• LouRogers

  16 March 2010

  LouRogers rated this recipe

  

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• Beth

  29 March 2010

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• Phantom

  09 March 2011

  Phantom rated and commented on this recipe

  

  Gorgeous flavours, and cheap too - love it!

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• hungry eyes

  02 July 2011

  hungry eyes rated and commented on this recipe

  

  A simple combination that was very tasty, I added a small glass of white wine to the rice and onions before starting to add the stock. I also added chopped Quorn fillets after the wine had evaporated. Miraculously, this actually worked rather well and I'm impressed by any recipe that can handle the addition of Quorn!

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• hungry eyes

  02 July 2011

  hungry eyes commented on this recipe

  Forgot to add - I think the amount of rice given is on the stingy side, 80g per person is about right.

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• Chloe Molyneux

  18 May 2012

  Chloe Molyneux rated and commented on this recipe

  

  Needs a LOT more rice but is extremely tasty!

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• Chef Beck

  Today

  Chef Beck commented on this recipe

  We love this, good with a crispy side salad

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• Chef Beck

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  Sorry, forgot to rate

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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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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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