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Marco Pierre White's Spring Vegetable Risotto

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Marco Pierre White's Spring Vegetable Risotto

Ingredients

  • 1 stock cube/'pot'
  • 1 tbsp olive oil
  • 1 shallot, very finely chopped
  • 0.5 orange or red pepper, very finely
  • 175 g (6.2oz) risotto rice
  • 100 ml (3.5fl oz) dry white wine
  • 0.5 carrot, finely diced
  • 75 g (2.6oz) baby broad beans, fresh or frozen and thawed
  • 0.5 courgette, finely diced
  • 50 g (1.8oz) asparagus tips, chopped
  • 50 g (1.8oz) peas
  • 2 tbsp grated parmesan cheese
  • 15 g (0.5oz) butter
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