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A risotto for early summer

A risotto for early summer Recipe

  • 450ml vegetable stock , made wth half a stock cube
  • 4 asparagus spears , trimmed (trimmings kept) and each spear sliced into 4
  • 200-250g/8-9oz peas in the pod, about 85g/3oz podded (pods kept)
  • 2 tbsp olive oil
  • 1 small onion , finely chopped
  • 85ml risotto rice
  • 3 tbsp white wine (keep the rest of the bottle chilling)
  • small handful of freshly grated Parmesan (or vegetarian alternative)
  • small handful of rocket and a few Parmesan (or vegetarian alternative) shavings, to serve
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