Pea & tarragon risotto

2 servings 30-60 minutes 600 kcal or less budget recipe frozen pea frozen peas low cost mains pea recipe rice recipe risotto primavera risotto recipe risotto rice rissotto spring recipes store cupboard vegetable risotto vegetarian risotto

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Source

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

Method

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.