Pea & tarragon risotto recipe | Good Food
Keep your wallet and your belly satisfied with this creamy vegetarian storecupboard supper
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
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