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Asparagus and Pea Risotto
- 2-3 tablespoons vegetarian or vegan margarine
- 4 shallots, sliced (for sweetness)
- 2 red onions, sliced (for colour)
- 3 cloves garlic, chopped
- 500g arborio rice
- 300ml dry white wine
- 2 pints vegetable stock
- 2 packs of young asparagus spears, snapped and cut into 1/2 inch pieces
- 100g frozen garden peas
- 200g vegetarian italian parmesan or substitute with parmesan style soy cheese for a vegan risotto (available from most good health food shops), grated.
- Ground mixed peppercorns
- Pinch salt
Directions:View on BBC Good Food
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