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Pumpkin risotto
Risotto with pumpkin and Grana Padano.
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Ingredients
Directions
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Preheat the oven to 190 ºC.
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Halve the pumpkin in the length. Remove the seeds and the stringy inside of the pumpkin and cut off the skin with a sharp knife.
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Cut the flesh into cubes of 2 cm. Spread the flesh over a baking sheet covered with parchment paper.
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Sprinkle with the oil. Sprinkle with the herbs and season with salt and pepper. Bake for about 20 minutes in the oven.
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Heat the oil and butter in a thick-bottomed pan. Chop the onion and fry the onion for 8 minutes. Add the rice and stir until all the grains shine.
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Add a dash of stock and stir until it is absorbed. Then add another shoot. Continue until the risotto is done. This takes about 20 min.
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Add the pumpkin and half of the cheese. Divide the risotto over the plates and sprinkle with the rest of the cheese.
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Nutrition
595Calories
Sodium0% DV1.455mg
Fat46% DV30g
Protein32% DV16g
Carbs22% DV65g
Fiber16% DV4g
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