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Baked Risotto w/ Tossed Green Veggies

kept bylaerkin

Baked Risotto

1 cup Arborio rice
2 ½ cups homemade or good quality vegetable stock
Juice of 1 orange

Tossed Green Veggies

70g (2.5 oz) almonds, roughly chopped
1/3 cup vegetable stock
Juice of 1 orange
1 tsp Dijon mustard
250g (9 oz) green beans, topped & tailed
1 bunch asparagus, woody ends removed
1 tbs olive oil
zest of 1 orange
1 bunch spinach, roughly chopped



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