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	<title>Living to Eat!</title>
	<link>http://www.roshani.co.uk/livingtoeat</link>
	<description>I'll get a better name soon, I promise</description>
	<pubDate>Wed, 22 Jan 2020 11:35:49 +0000</pubDate>
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		<title>Leek and Taleggio Risotto</title>
		<link>http://www.roshani.co.uk/livingtoeat/index.php/recipes/rice-pasta-and-other-carbs/leek-and-taleggio-risotto/</link>
		<comments>http://www.roshani.co.uk/livingtoeat/index.php/recipes/rice-pasta-and-other-carbs/leek-and-taleggio-risotto/#comments</comments>
		<pubDate>Wed, 28 Jun 2006 23:01:38 +0000</pubDate>
		<dc:creator>ros</dc:creator>
		
	<category>Uncategorized</category>
		<guid isPermaLink="false">http://www.roshani.co.uk/?page_id=149</guid>
		<description><![CDATA[Ingredients 

2-3Â handfulsÂ arborio or other risotto rice
1/2Â  leek, cut into rounds and the rings separated
Olive oil
1Â clove garlic, minced
2-3 sprig thyme leavesÂ Â 
up to 400 mlÂ vegetable stock
60-70g tallegio

Method

Fry the leeks, garlic and thyme in the oil over a low heat until the leek is soft.
Add the rice and fry until some of the oil has been absorbed.
Add enough [...]]]></description>
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