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Pumpkin Risotto with Sage in Hollowed-out Pumpkin
- Rice 280 g, for risotto
- Yellow pumpkin 625 g, the flesh
- Onion 1
- Butter 1 tbsp
- Vegetable stock 3 1/4 cups, canned
- Parmesan 55 g, grated
- Salt to taste
- Pepper to taste
- Sage some leaves to garnish
Directions:View on Fine Dining Lovers
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