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Leek & Parmesan risotto
- 25g butter
- 1 tbsp olive oil
- 4 spring onions , trimmed and finely chopped
- 2 leeks , trimmed and finely chopped
- 2 garlic cloves
- 150g arborio rice
- 1 glass white wine
- 750ml vegetable or chicken stock
- 25g Parmesan (or vegetarian alternative), finely grated
Directions:View on BBC Good Food
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