Nutty risotto with celery and tarragon recipe | Sainsbury`s Magazine

Ingredients

• 1 litre vegetable stock* (made using 2 low-salt cubes)
• 1 tbsp olive oil
• ½ x 200g pack Inspired to Cook diced onions (or 1 onion, chopped)
• 200g risotto rice
• 1 large garlic clove, crushed
• 2 celery sticks, thinly sliced
• 20g hazelnuts, roughly chopped
• 2 tbsp crème fraîche
• 10g grated Parmesan*
• 10g tarragon, finely chopped, plus extra to garnish