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Pea & tarragon risotto
- 25g 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 grated Parmesan
Directions:View on BBC Good Food
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