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£1.31/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the stock in a pan and bring to the boil, blanch the runner and broad beans (or peas) in the stock for a minute then remove with a slotted spoon and refresh in cold water. Keep the stock warm over a low heat. Slip the broad beans from their skins, if liked.
Heat the oil and 15g butter in a large pan and gently sauté the leek, celery, fennel and a pinch of salt over a medium heat for 10-15 minutes, until soft. Stir in the rice for 2 minutes, then pour in the wine and stir until it is absorbed.
Add 2 ladles of stock at a time and stir the risotto regularly until all the liquid is absorbed. Add the stock like this until it is finished or the rice is al dente – about 20 minutes. Stir in the remaining 10g butter, plus the lemon zest and juice and pecorino; leave to stand, covered, for 5 minutes. Stir in the beans (and peas, if using), pile onto plates and top with pecorino.
Typical values per serving when made using specific products in recipe
Energy | 2,080kJ/ 495kcals |
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Fat | 13.4g |
Saturated Fat | 6g |
Carbohydrates | 68g |
Sugars | 6.5g |
Fibre | 8.1g |
Protein | 13.3g |
Salt | 0.4g |
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