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Ultimate risotto primavera
- 200g shelled broad beans 800g/1lb 12oz in the pod)
- 4 medium shallots
- 3 spring onions , trimmed
- 1 small garlic clove
- 250g bunch asparagus
- 1.3l good quality chicken or vegetable stock, preferably homemade
- 1 tbsp olive oil
- 85g butter
- 350g Carnaroli rice (or Arborio or Vialone)
- 100ml dry white wine
- 140g shelled peas
- 100g parmesan , finely grated
Directions:View on BBC Good Food
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