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Asparagus, Snow Pea and Lemon Risoni
Ingredients
  • 1 tbsp extra virgin olive oil
  • 1 brown onion, chopped
  • 3 garlic cloves, crushed
  • ⅓ cup dry white wine
  • 3 cups Massel chicken style liquid stock
  • 1 ⅔ cups dried risoni pasta
  • 2 bunches asparagus, trimmed, cut into 4cm lengths
  • 150g snow peas, trimmed, halved
  • ¼ cup lemon juice
  • ¼ cup chopped fresh flat-leaf parsley
  • 100g feta, crumbled
  • 2 tsp finely grated lemon rind
Steps
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