update(risotto): small corrections based on experience

dinner/risotto/pea-risotto.md

@@ -1,6 +1,6 @@
 # Pea Risotto (Ærterisotto)
 
-Spring-like, comforting pea risotto with squash and green beans. Vegetarian.
+Pea risotto with squash and green beans. Vegetarian.
 
 - **Source:** [vegetariskhverdag.dk — Ærterisotto](https://vegetariskhverdag.dk/2020/01/aerterisotto/)
 - **Serves:** 4–6
@@ -17,7 +17,7 @@ Spring-like, comforting pea risotto with squash and green beans. Vegetarian.
 - Butter (a generous amount)
 - 2 good handfuls grated parmesan, pecorino, or another aged, flavorful cheese
 - Lemon juice
-- A handful of green beans
+- A handful of green beans (optional)
 - 2 small squash (or 1 large)
 - Olive oil, salt, pepper
 
@@ -30,15 +30,15 @@ Spring-like, comforting pea risotto with squash and green beans. Vegetarian.
 3. Once the rice has absorbed the wine, add stock a few deciliters at a time, stirring
    regularly and topping up as it reduces.
 4. When the rice is ~95% done, season with salt and pepper. Stir in the pea puree,
-   butter, and cheese (optional). Balance with lemon juice.
-5. Meanwhile, sauté the squash, green beans, and remaining whole peas in butter with a
+   butter, and cheese. Balance with lemon juice.
+5. Meanwhile, sauté the squash, green beans (optional), and remaining whole peas in butter with a
    splash of stock.
 6. Serve the risotto topped with the vegetables, olive oil, lemon juice, and extra cheese.
 
 ## Notes
 
-- The pea puree goes in at the very end — adding it early dulls the color.
-- Lemon juice is the balancing act here; add it gradually and taste.
+- The pea puree goes in at the very end adding it early dulls the color.
+- Lemon juice is the balancing act here - add it gradually and taste.
 
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