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This risotto is packed with fresh spring flavours. The pea pureé turns it a vibrant green and What the Cluck chicken-style pieces give it great texture. Top with herby gremolata for a delicious meal. See method
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Meanwhile, bring a small pan of water to the boil, add the peas, bring back up to the boil and simmer for 2 mins. Add the spinach and basil to the pan and cook until just wilted. Drain, return to the pan and blitz with a stick blender until smooth.
Mix all the gremolata ingredients together and season with a generous amount of freshly ground black pepper.
When the risotto is cooked, stir through the pea purée, The Vegetarian Butcher What the Cluck, lemon zest and juice and cook for 2 mins to heat through. Season to taste with freshly ground black pepper and sprinkled with the gremolata to serve.
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