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Easy Baked Spring Risotto
Ingredients
  • 2 tbsp. olive oil
  • 25 g butter
  • 1 medium courgette, trimmed and cut into rough 2cm pieces
  • 1 leek, finely sliced
  • 3 garlic cloves, crushed
  • 300 g risotto rice
  • 25 litre vegetable stock
  • Finely grated zest and juice 1 lemon
  • 250 g asparagus, roughly chopped
  • 150 g frozen peas
  • Small handful mint leaves, finely chopped, plus extra leaves to garnish
  • 50 g vegetarian Italian-style hard cheese, grated, plus extra to serve
Steps
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