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Carrot and Lemon Thyme Risotto

Carrot and Lemon Thyme Risotto Recipe

  • 1.4ltr/21/2pts hot vegetable stock made with low salt stock cube*
  • 30ml/2tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 450g/1lb carrots, washed and coarsely grated
  • 350g/12oz arborio rice
  • zest and juice 1 lemon
  • a few springs of lemon thyme or 5ml1tsp dried
  • salt and freshly ground black pepper
  • 50g/2oz freshly grated Parmesan cheese
  • * Kallo do a very low salt vegetable stock cube
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