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Pea & tarragon risotto

Pea & tarragon risotto

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(8 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 2
Keep your wallet and your belly satisfied with this creamy vegetarian storecupboard supper

Nutrition and extra info

  • Vegetarian

Nutrition per serving

  • kcalories411
  • fat13g
  • saturates8g
  • carbs66g
  • sugars6g
  • fibre6g
  • protein11g
  • salt1.01g
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Ingredients

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 small garlic clove, crushed
  • 140g risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 600ml hot vegetable stock
  • 85g frozen peas
  • 2 tbsp chopped tarragon (basil and parsley work well, too)

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 tbsp grated Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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Method

  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.

  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.

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Comments, questions and tips

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Comments (7)

bertiesu's picture

The first ever risotto I tried ages ago and now one of my stables. Easy to make with very few ingredients that are usually in stock and I love the taste of the tarragon! Total comfort food that I tend to make when I'm cooking for myself and am always looking forward to it.

chefbeck's picture
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Sorry, forgot to rate

chefbeck's picture
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We love this, good with a crispy side salad

xuenylom's picture
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Needs a LOT more rice but is extremely tasty!

kara88's picture
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Forgot to add - I think the amount of rice given is on the stingy side, 80g per person is about right.

kara88's picture
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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!

phantom's picture
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Gorgeous flavours, and cheap too - love it!

Questions (2)

glinty08's picture

I love risotto, but can never achieve the white colour in -say - pea & tarragon risotto - because the vegetable stock pots always contain a yellowish colour. How can I get flavour without the colouring?

bertiesu's picture

Have you tried stock cubes or making your own stock? I've done both before and never had a yellow colouring...

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