Risotto with apricots, peas, tarragon and shallots (four times different)

Name: Risotto with apricots, peas, tarragon and shallots (four times different)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g frozen peas; 150 g dried apricots; 100 g Shallots; 1 TABLESPOON Oil; 200 g Risotto Rice; 200 ml dry white wine; 600 ml Vegetable broth (instant); 8 Stem(s) Tarragon; 50 g grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g frozen peas
150 g dried apricots
100 g Shallots
1 TABLESPOON Oil
200 g Risotto Rice
200 ml dry white wine
600 ml Vegetable broth (instant)
8 Stem(s) Tarragon
50 g grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Defrost peas at room temperature. Cut the apricots into slices. Peel shallots and cut into slices. Heat oil in a pot and fry shallots. Add rice and apricots, fry until translucent.
2
Gradually add wine and 600 ml broth, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes. Wash the tarragon, shake dry and, except for a little garnish, pluck the leaves from the stalks and hac
3
Add the peas to the risotto 5 minutes before the end of the cooking time. Stir in Parmesan and tarragon. Season to taste with salt and pepper. Arrange on plates and garnish with tarragon.