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Rachael's take on the classic dish, risotto with peas, comes with the addition of spinach that’s been kicked up by fresh mint and a chili pepper.
In a food processor pulse, chop the spinach, adding a few handfuls at a time, and with the last handful, add the mint leaves, chili pepper and juice of lemon.
In a medium saucepot over medium-low heat, warm the stock or broth.