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Honey Roasted Veg risotto

#1
0.5 syns on EE and green, serves 4

400g carrots
500g parsnips
1 tbsp honey (2.5 syns)
1 onion, chopped
300g arborio/risotto rice
1 pint veg stock
42g parmesan cheese (hea)
pinch of rosemary

Chop the carrots & parsnips into small chunks. Spray with frylight, pour over the honey & bake inteh oven at 220c for 25-30 minutes.

While that is cooking, gently soften the onion in a large frying pan in frylight. Add the rice, and stir for a minute or two. Slowly add the stock a little at a time, stirring constantly. Let the liquid be absorbed before adding more. When all teh liquid has gone (about 20/25 minutes), add the roasted veg & parmesan & rosemary, and mix. Serve straight away.

Very tasty!!
 
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