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Pea & tarragon risotto

Pea & tarragon risotto

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A star rating of 4.5 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal411
fat13g
saturates8g
carbs66g
sugars6g
fibre6g
protein11g
low insalt1.01g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, March 2010

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A star rating of 4.5 out of 5.13 ratings
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