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A rich creamy risotto with minted peas

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Ingredients

  • Oil (enough to cover bottom of pan)
  • 10g butter
  • 10ml cream
  • half a small onion finely diced
  • 60g arborio rice
  • 35ml white wine
  • 400ml-500ml vegetable stock
  • 75g frozen peas
  • 5 mint leaves washed and really finely chopped
  • salt and pepper to season

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