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Carrot and Lemon Thyme Risotto
- 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
Directions:View on BBC Good Food
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