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- Summer glut risotto
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Search results for 3 garlic cloves, grated
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Search results for 1 litre of veg stock, kept warm
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Search results for 80 g of parmesan (or a vegetarian alternative), grated, plus extra shavings to serve
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Search results for 2 tbsp of olive oil
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Search results for 15 g of butter
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Search results for 350 g of carnaroli risotto rice
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Search results for 300 g of peas (fresh or frozen)
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Search results for 150 g of broad beans (fresh or frozen), podded and peeled to their bright green bean
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Ingredients
- 1 onion, finely diced
- 2 courgettes, grated
- 3 garlic cloves, grated
- 1 litre of veg stock, kept warm
- 80 g of parmesan (or a vegetarian alternative), grated, plus extra shavings to serve
- 50 g of pea shoots
- 1 drizzle of extra virgin olive oil (optional)
- 1 lemon zest (optional)
- 150 g of runner or helda beans, thinly sliced
- 2 tbsp of olive oil
- 15 g of butter
- 350 g of carnaroli risotto rice
- 250 ml of dry white wine
- 300 g of peas (fresh or frozen)
- 150 g of broad beans (fresh or frozen), podded and peeled to their bright green bean