Ingredients
- 320 g vialone nano rice
- 700 ml vegetable stock
- 400 g pumpkin flesh
- 1/2 onion
- 40 g extra virgin olive oil
- 1 knob of butter
- 60 g grated parmesan
- parsley
- salt & pepper
Description
Risotto Degustation Finely Chop The Onion And Dice The Pumpkin. Add The Chopped Onion To The Frying Pan And Cook Until Transparent, Then Add The Pumpkin Flesh And Season With Salt…
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