Herb risotto

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes 35 minutes

Serves: 8


75g lightly salted butter

2 tbsp olive oil

1 large onion, finely chopped

3 cloves garlic, crushed

400g Waitrose Arborio Risotto Rice

200ml dry white wine

1 litre hot chicken or vegetable stock

250g frozen essential Waitrose Petits Pois

20g pack flat leaf parsley, chopped

½ x 15g pack tarragon, chopped

2 tbsp mint leaves, chopped

Extra herbs, roughly chopped, to garnish


  1. Melt half the butter with the oil in a large saucepan and fry the onion for 5 minutes until softened but not browning. Add the garlic and cook for a further 2 minutes. Stir in the rice until coated in the butter. Pour in the wine and cook until most of the liquid has evaporated (step 1).
  2. Add a ladleful of the hot stock and cook, stirring until the stock is mostly absorbed. Continue cooking, gradually adding the stock and stirring until the consistency of the risotto is thick and creamy. This will take about 20 minutes and the rice should be tender but retain a little bite. Add the petits pois once the rice is almost ready.
  3. Stir in the herbs and remaining butter and season if necessary. Serve scattered with extra herbs.

Cook’s tips
To get ahead, prepare this up to the end of step 1 and have the stock ready in a pan for reheating. That way you can finish the risotto while the fish is baking. To make this recipe vegetarian use vegetable stock and serve without the sea bass.