- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 small garlic clove, crushed
- 140g 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)
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 1 tbsp grated parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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 risottoIf you have some chicken left over from Sunday lunch, chop up 125g and stir it into the risotto along with the peas.