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Spring greens & blue cheese risotto
- 500g spring greens or spinach, roughly chopped
- olive oil
- 1 onion , finely chopped
- 2 garlic cloves , finely chopped
- 400g risotto rice
- 150ml white wine
- chicken stock fresh, cube or concentrate made up to 600ml, hot
- 4 tbsp chopped flat-leaf parsley
- 150g blue cheese (such as dolcelatte), crumbled
- 25g pine nuts , toasted
Directions:View on BBC Good Food
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