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- Asparagus, Pea and Mint Risotto
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Search results for 1.2 l of vegetable stock
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Search results for 500 g of asparagus, cut in half to separate the tips from the thicker stalk ends
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Search results for 300 g of risotto rice
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Search results for 100 ml of dry white wine (we used sauvignon blanc)
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Ingredients
- 40 g of unsalted butter
- 1 onion, finely chopped
- 1.2 l of vegetable stock
- 500 g of asparagus, cut in half to separate the tips from the thicker stalk ends
- 300 g of risotto rice
- 100 ml of dry white wine (we used sauvignon blanc)
- 100 g of frozen peas, defrosted or fresh peas, podded weight
- 15 g of mint leaves, torn
- 4 tbsp of parmesan (or a vegetarian alternative if required), freshly grated, plus extra to serve