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Risotto with peas & broad beans
- 1 tbsp olive oil
- 100g cold butter , diced
- 1 small onion or 2 shallots, chopped
- 175g risotto rice
- 100ml white wine
- 600ml hot vegetable stock
- 50g parmesan , finely grated
- 200g fresh peas , podded (about 1kg/2lb 4oz unpodded weight)
- 200g broad beans , podded (about 1kg/2lb 4oz unpodded weight)
Directions:View on BBC Good Food
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