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This vegetarian saffron risotto has everything you love about spring – fresh asparagus tips, fennel and zesty lemon. The cheese adds creaminess to this simple risotto recipe, while the boiled eggs add a boost of protein, and a handful of flat leaf parsley gives the dish a fresh lift. See method
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Tip: The risotto should be creamy and thick, but wet – if it becomes dry, add a splash of water.
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