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Artichoke, broad bean and pea risotto
Fruit and vegetables
1 lemon, juice only or 1 tbsp
white wine vinegar
3
globe artichokes
1
onion
, chopped
200g/7oz fresh
broad beans
, double podded if not young (600–700g/1lb 5oz–1lb 9oz weight in pods)
½ small unwaxed
lemon
, juice and grated zest only
Tins, packets and jars
300g/10½oz Arborio or carnaroli rice
Cooking ingredients
1.2 litres/2 pints
vegetable stock
3 tbsp
olive oil
½–1 tsp
salt
8 turns
black peppermill
Dairy, eggs and chilled
40g/1½oz
butter
70g/2½oz freshly grated
pecorino
(or other vegetarian hard cheese)
Other
125ml/4fl oz dry
white wine
200g/7oz fresh
peas
, podded (about 600g/1lb 5oz weight in pods)
Back to recipe
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