pea, avocado and basil risotto
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The combination of pea, avocado and basil makes for a stunningly good risotto.
Ingredients
large handful of basil leaves
30 g vegetarian Parmesan cheese
70 ml olive oil, plus 2 tbsp for cooking
10 g pine nuts
1 clove garlic, finely chopped
2 avocados
1 onion, finely chopped
70 g shelled fresh peas (if you don’t have freshly picked, use the same quantity of frozen peas)
200g Arborio or similar risotto rice
glass of white wine
1 litre vegetable stock
1/2 tsp sea salt
Instructions
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