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Spring vegetable risotto
Fruit and vegetables
½
onion
, very finely chopped
1
celery
stick, very finely chopped
1 small
carrot
, very finely chopped
1
garlic
clove, crushed
125g/4½oz
asparagus
spears
100g/3½oz
broad beans
, boiled for 2–3 minutes in water, drained, skins removed
1
mint
sprig, leaves finely chopped
1
dill
sprig, finely chopped
1
parsley
sprig, leaves finely chopped
Tins, packets and jars
175g/6oz
risotto rice
, such as Arborio or carnaroli
Cooking ingredients
1 tbsp
olive oil
750ml/1¼ pints
vegetable stock
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
75g/2¾oz unsalted
butter
40g/1½oz
Parmesan
(or a similar vegetarian hard cheese), finely grated
Other
50ml/2fl oz dry
white wine
75g/2¾oz
peas
(frozen petits pois are fine)
Back to recipe
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