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Export 12 ingredients for grocery delivery
Step 1
Heat the oil in a deep frying pan over a high heat. Add the onions and celery and fry for 4–5 minutes, to soften. Add the garlic and mushrooms and fry for a further 2–3 minutes. Add the rice and stir into the vegetables.
Step 2
Pour in the wine and let it bubble for 1–2 minutes until the volume of liquid has reduced. Add a ladleful of the hot stock and continue to add the stock, a little at a time, until it has all been absorbed. This will take about 15–20 minutes.
Step 3
Add the petits pois and cook for a few minutes. Turn off the heat and stir in the cheese and sage. Season with a little salt and plenty of black pepper. Leave to stand for 2 minutes until the cheese is melted.
Step 4
Melt the butter in a small pan over a high heat and fry a few sage leaves until crisp.
Step 5
Serve the risotto hot in warmed bowls with the crispy sage leaves to garnish.
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