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Broad bean risotto
Fruit and vegetables
250g/10oz
broad beans
1 tbsp chopped fresh
mint
leaves
1
onion
, finely chopped
2
garlic
cloves, crushed
3-4 sprigs fresh
thyme
1 long strip
lemon
zest
1 bunch
asparagus
, trimmed and cut into short lengths
100g/3½oz fresh
runner beans
, de-stringed and cut into long thin strips
Tins, packets and jars
150g/5oz Arborio
risotto rice
Cooking ingredients
3 tbsp
olive oil
1
bay leaf
750ml/1 pint 7fl oz hot
vegetable stock
sea salt flakes and freshly ground
black pepper
Dairy, eggs and chilled
50g/2oz
butter
100g/3½oz
feta
, drained and crumbled into small pieces
parmesan
, or vegetarian alternative, to serve (optional)
Other
150ml/5oz dry
white wine
100g/3½oz
peas
Back to recipe
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