Ingredients for - Pea & tarragon risotto
4.
140g risotto rice
5.
600ml hot vegetable stock
6.
85g frozen peas
7.
2 tbsp chopped tarragon (basil and parsley work well, too)
8.
1 tbsp grated parmesan
How to cook deliciously - Pea & tarragon risotto
1 . Stage
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 . Stage
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.
Recipe information
Cooking:
10 min.
Servings per container:
2
Pea & tarragon risotto
Melt the butter in a saucepan, then add the onion and...
Cheesy celeriac, leek & rosemary gratin
Heat the butter in a saucepan. Add the leeks, rosemary...
Pheasant casserole
Carve the breasts from the pheasants, then remove the...
Roast pork with sage & double onion stuffing, baked apples & roasties
If you have time, season the pork skin the day before...
Fast truffle fudge
Line a 18cm x 18cm brownie tin or similar-sized square...
Spiced rice with beef
Blitz the ginger and garlic to a paste in a small food...
Green chowder with prawns
Heat the oil in a saucepan over a medium heat. Add the...
Air-fryer arancini
Melt the butter in a large saucepan over a medium heat...
Chocolate & rose tart
Start by making the pastry. Cream the butter and sugar...
Cheesy cauliflower flask soup
Trim the cauliflower and discard any wilted leaves, th...
Make-ahead Prosecco & wild mushroom gravy
Heat the oil in a large shallow saucepan or flameproof...
Low 'n' slow rib steak with Cuban mojo salsa
Leave the beef at room temperature for about 1 hr befo...