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Risotto with peas & proscuitto
- olive oil
- onion , finely chopped
- garlic cloves , crushed
- 300g risotto rice , canaroli or arborio
- 1l chicken or vegetable stock
- 200g frozen peas
- 50g Parmesan , grated
- packet (about 80g) prosciutto , fried until crisp
Directions:View on BBC Good Food
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