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LITTLE MISS PUFFET 1/11
Chef: Paul Rankin
MUSHROOM RISOTTO
(serves 2)
Ingredients
1 tbsp olive oil
½ leek, washed and sliced
2 large field mushrooms, sliced
140g/5 oz easy cook rice
½ pt chicken stock, plus extra if
necessary
1 tbsp cornflour, slurred
splash of double cream
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