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Pesto, pea & bean risotto
- olive oil
- 1 onion , peeled and finely chopped (not a red one)
- 200g in total, peas , broad beans and green beans , cut into small lengths
- 800ml vegetable stock , at simmering point
- 300g carnaroli rice
- 100ml white wine
- 2-3 tbsp pesto
- handful basil leaves
- Parmesan , grated, to serve
Directions:View on BBC Good Food
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