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Risotto with Liver
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 500 g Alborio Rice
- half lt white wine
- 1&half lt chicken stock
- 300 g asparagus tips
- 300 g frozen peas (petite pois)
- 700 g liver of your choice
- (I used rabbit liver)
- 100 g grated parmesan
- freshly ground pepper
Directions:View on BBC Good Food
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