Ingredients
- 100 g risotto rice
- 1 shallot, finely chopped
- 1/2 litre Country Range Vegtetable Stock (Bouillon, made up)
- 1 dsp mint, chopped
- 2 dsps creme fraiche
- 2 dsps grated parmesan
- 50 g Country Range Fancy Peas
- 1 tsp Country Range Garlic Puree
- salt and pepper
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