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1½ litre chicken stock
olive oil for frying
1 x 200gm brown onion
2 x medium cloves garlic
2 cups risotto rice
125ml dry white wine
salt and pepper
400gm bacon, cut into ½ cm wide strips
250gm kalamata olives, stones in
2 cups frozen baby peas
250gm sugar snap peas, topped and tailed
200gm snow peas, topped and tailed
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