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- 200g Risotto rice
- A couple of large handfuls of spinach leaves
- 20g butter
- 20 basil leaves
- 1 cup of peas
- 1 litre of stock (chicken or vegetable)
- Parmesan grated
- 1 onion, finely chopped
- Splash of white wine or Noilly Prat
Directions:View on BBC Good Food
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