Pea & tarragon risotto

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

  • Prep:10 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 411
  • fat 13g
  • saturates 8g
  • carbs 66g
  • sugars 6g
  • fibre 6g
  • protein 11g
  • salt 1.01g


  • 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


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.


  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. 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.

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