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Prawn & pea risotto
- olive oil
- 1 small onion , finely chopped
- 2 garlic cloves , crushed
- 300g carnaroli rice or arborio rice
- 100ml white wine (optional)
- vegetable stock fresh, cube or concentrate made up to 800ml
- 250g cooked peeled prawns , defrosted if frozen
- 100g frozen peas , defrosted
- 80g Parmesan , grated
Directions:View on BBC Good Food
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