Pea & tarragon risotto

QQServes 2 Prep 10 mins Cook 25 mins

Q25g 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 parmesan or vegetarian

alternative, grated