Spring risotto
Ingredients
- 100 g pecorino cheese, cubed
- 300 g Broad beans, podded
- 20 g oilve oil
- 25 g Butter
- 1 onion (small), peeled and halved
- 1 clove garlic, peeled
- 380 g Aborio Rice
- 1100 g water
- 2-3 tablespoons TM vegetable stock concentrate
- 100 g baby spinach
- handful mint leaves, chopped
- 100 g white wine
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