Pea and goats' cheese risotto
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Revision as of 12:00, 27 July 2019 by
George2
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Ingredients
1 litre vegetable stock (made with a stock cube)
50g/1¾oz butter
1 onion, finely diced
300g/10oz risotto rice
200g/7oz frozen peas, defrosted
125g/4½oz soft goats’ cheese
salt and black pepper
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