Jerusalem artichoke orzotto with parsley and peanut pesto

by David Everitt-Matthias
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Ingredients

Fruit & Vegetables

Beverages

  • 150g of white wine

Cereals, Grains & Pasta

Store Cupboard

Dairy

  • 30g of unsalted butter

Oils & Vinegars

  • 275g of olive oil
  • vegetable oil, for deep frying

Salad & Fresh Herbs

Cheese