Spring Vegetable Risotto - OXO

Name: Spring Vegetable Risotto - OXO
Ingredients: 1 tbsp Olive Oil; 2 tbsp Unsalted Butter; ½ Onion, Finely Diced; 1 Garlic Clove, Crushed; 170g Arborio Rice; 125ml Dry White Wine; 1 x 500g OXO Signature Vegetable Stock; 100g Frozen Peas; 1 Small Bunch Asparagus; 2 tbsp Fresh Flat Leaf Parsley, Chopped; 2 tbsp Grated Parmesan cheese; Sea Salt & Cracked Black Pepper

www.oxo.co.uk

Vegetable Stock Cubes Spring Vegetable Risotto Ingredients Method Step one Heat olive oil and ½ the butter in a non-stick saucepan over a medium heat.

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Ingredients

1 tbsp Olive Oil
2 tbsp Unsalted Butter
½ Onion, Finely Diced
1 Garlic Clove, Crushed
170g Arborio Rice
125ml Dry White Wine
1 x 500g OXO Signature Vegetable Stock
100g Frozen Peas
1 Small Bunch Asparagus
2 tbsp Fresh Flat Leaf Parsley, Chopped
2 tbsp Grated Parmesan cheese
Sea Salt & Cracked Black Pepper

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