Photo: Sorin Gheorghita
Pea & tarragon risotto
8 ingredients
10 min + 25 min
Serves 2
openrecipes
Keep your wallet and your belly satisfied with this creamy vegetarian storecupboard supper
Estimated Nutrition (whole recipe, rough)
539
Calories
20g
Protein
20g
Fat
70g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes