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Pumpkin risotto with crispy sage
- 570ml/1 pint vegetable or chicken stock
- 1 small onion
- 12 fresh sage
- 2 tbsp olive oil
- 170g/6oz arborio (risotto) rice
- 250g/9oz pumpkinbutternut squash
- 50g/2oz butter
- salt and freshly ground black pepper
- 12-16 fresh sage
- 2 tbsp sunflower oil
- piece fresh parmesanparmesan
Directions:View on BBC Food
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