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Risotto with Spinach and Peas
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- 2 oz Parmesan cheese, in pieces (1 in.), plus extra shaved, to serve
- 5 oz fresh baby spinach, de-stemmed
- 2 oz onion, in pieces
- 2 garlic cloves
- 1 oz unsalted butter
- 1 oz extra virgin olive oil
- 10 oz arborio rice
- 2 oz dry white wine
- 25 oz vegetable stock
- 2 vegetable stock cubes
- 5 oz peas frozen
- per 1 portion
- 2012.4 kJ / 481 kcal
- 13 g
- 65.6 g
- 17.1 g
- Saturated fat
- 7.2 g
- 4.9 g
- 256.8 mg
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