How To Make Pea & Tarragon Risotto
Discover the many delectable ways you can serve rice with our risotto and rice recipes! Rice is a versatile kind of food that you can add to almost anything and it still tastes great. You can partner rice with meat, vegetables, or seafood and it will still hold up well. You can even turn it into a dessert pudding! There are so many ways to cook this ultimate filling comfort food. Find the perfect rice dish for you with our risotto and rice recipes.
Serves:
Ingredients
- 2 tablespoons of olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 1/2 cups of Arborio rice
- 1/2 cup of dry white wine
- 4 cups of vegetable broth
- 1 cup of frozen peas
- 2 tablespoons of fresh tarragon, chopped
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
Instructions
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In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
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Add the Arborio rice to the pan, and stir to coat it in the oil. Cook for 1-2 minutes, until the rice becomes translucent.
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Pour in the white wine, and stir until it is absorbed by the rice.
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Begin adding the vegetable broth to the pan, one ladleful at a time. Stir continuously until each ladleful is absorbed before adding more.
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After 15 minutes, add the frozen peas to the risotto. Continue adding the broth and stirring until the rice is cooked al dente, about 5-10 more minutes.
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Stir in the fresh tarragon, grated Parmesan cheese, salt, and pepper. Cook for an additional 2 minutes, until the cheese has melted and everything is well combined.
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Remove from heat and let the risotto rest for a few minutes before serving.
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Serve the pea and tarragon risotto hot, garnished with additional grated Parmesan cheese and fresh tarragon.
Nutrition
- Calories : 375kcal
- Total Fat : 9g
- Saturated Fat : 3g
- Cholesterol : 12mg
- Sodium : 787mg
- Total Carbohydrates : 61g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 10g
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