Pea & tarragon risotto

• butter↗25g g
• onion↗1

  finely chopped

• small garlic clove↗1

  crushed

• risotto rice↗140g g
• hot vegetable stock↗600ml ml
• frozen peas↗85g g
• chopped tarragon2 tbsp tbsp

  (basil and parsley work well, too)

• grated parmesan1 tbsp tbsp

Step-by-step instructions

1. 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.

2. 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.