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Ingredients

• 100 g butter
• 1 clove garlic, finely chopped
• 1 onion, finely chopped
• 1 leek, finely chopped
• 250 g arborio risotto rice
• 1 glass of white wine
• 1.2 litres hot vegetable stock
• 1 bunch of parsley
• 8 quail's eggs, soft-boiled
• 1 bag of spinach leaves
• 4 tbsp olive oil
• 50 g parmesan, freshly grated, plus extra to serve
• 100 g gorgonzola cheese, diced

Description

Salty Gorgonzola, Peppery Spinach And Soft Quails' Eggs Create A Creamy, Dream Of A Risotto In This Sensational Recipe From Ed Baines

UK TV