PEA & TARRAGON RISOTTO

Pea & tarragon risotto image

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

Provided by Good Food team

Time 35m

Number Of Ingredients 8

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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

Steps:

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.

Nutrition Facts : Calories 411 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.01 milligram of sodium