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    Broad Bean and Pea Risotto with Dolcelatte

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    Broad Bean and Pea Risotto with Dolcelatte

    A simple but delicious, fresh-flavoured risotto.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 1 tbsp olive oil
    • 1 large onion, peeled and chopped
    • 2 garlic cloves, chopped
    • 2 fresh thyme sprigs, leaves chopped
    • 400g risotto rice
    • 150ml dry white wine
    • 1.2–1.5 litres hot vegetable stock
    • 250g fresh or frozen garden peas
    • 250g fresh or frozen broad beans, peeled
    • 150g Dolcelatte, roughly diced


    1. Heat the oil in a large pan and cook the onion, garlic and thyme for 5 minutes until softened.
    2. Stir in the rice, cook for a minute, then add the wine and boil vigorously for 2-3 minutes until the liquid has been absorbed. Pour in half the stock and simmer for 10 minutes or until the liquid has been absorbed, stirring from time to time.
    3. Add the remaining stock, simmer for 5 minutes, add the peas and beans, and cook, uncovered, for 5 minutes, stirring, until all the liquid has been absorbed and the rice is tender.
    4. Divide between bowls and top with the dolcelatte and black pepper.

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