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Broad bean, pecorino & lemon risotto
- 1 lemon , zested
- 50g pecorino , grated
- 300g arborio rice
- 2 large knobs butter
- 1 glass white wine
- 200g cooked and double podded broad beans
- 1l vegetable stock or chicken stock fresh, cube or concentrate
- 4 shallots , finely chopped
- 1 garlic clove , crushed
Directions:View on BBC Good Food
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