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Asparagus, Watercress, And Pan Roasted Cherry Tomato Risotto

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Photo: The Refined Chef

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Ingredients for 4 servings

4 tbsp olive oil

4 x shallots finely chopped

2 x garlic cloves sliced

2 bundles British asparagus trimmed and cut into 3cm lengths

.42 cup red and yellow cherry tomatoes cut in half

.45 cup Riso Gallo risotto rice

1 small glass white wine

4.25 cup hot chicken or vegetable stock

2 bunches watercress roughly chopped

1/4 cup lightly salted butter, cut into cubes

1/4 cup grated parmesan

salt and cracked black pepper

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