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Cauliflower, fennel & herb risotto
- 1 small onion , finely chopped
- 1 garlic clove , finely chopped
- small head cauliflower , roughly chopped
- 1 bulb fennel , halved and shredded
- 300g arborio rice
- 1 glass white wine
- 1l vegetable stock , fresh, cube or concentrate , kept hot
- a small handful flat-leaf parsley , roughly chopped
Directions:View on BBC Good Food
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