Tea-poached pears
This low-fat, easy and fresh-tasting pudding is perfect for feeding a crowd on a budget
Pea & tarragon risotto
Serves 2
Easy
Prep:
Cook:
Keep your wallet and your belly satisfied with this creamy vegetarian storecupboard supper
Skip to ingredients
- 25g butter
- 1 onionfinely chopped
- 1 small garlic clovecrushed
- 140g risotto rice
- 600ml hot vegetable stock
- 85g frozen peas
- 2 tbsp chopped tarragon(basil and parsley work well, too)
- 1 tbsp grated parmesan
Nutrition: per serving
- kcal411
- fat13g
- saturates8g
- carbs66g
- sugars6g
- fibre6g
- protein11g
- salt1.01glow
Method
step 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.
step 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.
