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Risotto Of Spring Vegetables

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 large shallot or 2 smaller ones, finely chopped

150.0g asparagus spears

150.0g shelled broad beans (about 600g in their pods)

50.0g butter

200.0g shelled small peas (about 800g in their pods)

20.0g fresh chives , finely snipped

150.0g parmesan , in a wedge

fistfuls of ice cubes

1 fat garlic clove , lightly crushed

300.0g carnaroli rice (risotto rice)

3 large spring onions , trimmed and chopped

125.0ml dry white wine

1.0 tsp vegetable stock powder, such as Marigold

2.0 tbsp olive oil , plus extra to serve

2.0 tbsp mascarpone

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