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Kallo Organic 8 Vegetable Stock Cubes88g
88gItem price
£2.00Price per unit
£2.28/100gThe combination of fennel, leek and celery gives the base of this risotto a good boost of flavour.
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Put the stock in a pan and bring to the boil, blanch the runner and broad beans (or peas) in the stock for a minute then remove with a slotted spoon and refresh in cold water. Keep the stock warm over a low heat. Slip the broad beans from their skins, if liked.
Heat the oil and 15g butter in a large pan and gently sauté the leek, celery, fennel and a pinch of salt over a medium heat for 10-15 minutes, until soft. Stir in the rice for 2 minutes, then pour in the wine and stir until it is absorbed.
Add 2 ladles of stock at a time and stir the risotto regularly until all the liquid is absorbed. Add the stock like this until it is finished or the rice is al dente – about 20 minutes. Stir in the remaining 10g butter, plus the lemon zest and juice and pecorino; leave to stand, covered, for 5 minutes. Stir in the beans (and peas, if using), pile onto plates and top with pecorino.
Typical values per serving when made using specific products in recipe
Energy | 2,080kJ/ 495kcals |
---|---|
Fat | 13.4g |
Saturated Fat | 6g |
Carbohydrates | 68g |
Sugars | 6.5g |
Fibre | 8.1g |
Protein | 13.3g |
Salt | 0.4g |
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£2.28/100g0 added
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£2.25Price per unit
£11.25/kg0 added
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£1.50Price per unit
£3/kg0 added
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£8.00Price per unit
80p/100ml0 added
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£1.90Price per unit
£7.60/kg0 added
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62p each est.Price per unit
£2.95/kg0 added
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70pPrice per unit
70p each0 added
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£4.00Price per unit
£4 each0 added
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£1.90Price per unit
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35pPrice per unit
35p each0 added
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£22.86/kg