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1. Heat the butter and oil and fry the garlic and onion until wilted.
2. Next, add the diced chicken and cook until golden brown.
3. Then add the rice and broad beans, and coat in the oil.
4. Next, add the white wine and the water, and bring to the boil. Simmer for 12–14 minutes, until the rice is cooked through.
5. Then add the sage, thyme and basil and cook for a further 2 minutes.
6. Finally, serve hot, topped with rocket leaves (optional). |