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Pea and spinach risotto with pan-fried sea bream and pea oil

Pea and spinach make a deliciously light risotto, serve with sea-bream and a simple pea oil for an elegant dish.

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For the pea and spinach risotto

For the pea oil

  • 110g/4oz petit pois
  • 3 tbsp chopped fresh mint leaves
  • 175ml/6fl oz extra virgin olive oil

For the sea bream

To serve

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