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Ingredients
  • 1 onion, finely chopped
  • 1 medium carrot
  • 2 sticks of celery
  • 1 clove of garlic
  • 3tbsp olive oil (I used Filippo Berio)
  • ½tsp Knorr rosemary and onion seasoning (optional)
  • 2 medium potatoes
  • 1 pot of Knorr vegetable stock
  • 1 courgette
  • 1 tin of borlotti beans, rinsed
  • 3tbsp risotto rice (Gallo is my choice)
  • 80g of fresh peas
  • parsley
  • basil
  • grated cheese - I used grated mozzarella (vegetarian), but Parmesan would be more authentic
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