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Pumpkin risotto with smoked duck breast
This risotto with pumpkin, sage and leek is extra luxurious with the smoked slices of duck breast fillet.
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Ingredients
Directions
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Bring a pan with the water to the boil, add the bouillon tablet and reduce the heat. Wash the leek and cut into 1 cm rings. Cut the sage finely.
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Heat the butter in the pan with a thick bottom. Add the pumpkin pieces and sage and cook for 3 minutes. Add the leeks and cook for 2 minutes.
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Add the risotto rice and cook for 3 minutes until the grains are translucent. Add a dash of stock and stir until it is absorbed.
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Add another dash of broth and stir until it too has been absorbed. Repeat until the rice is al dente.
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This takes approx. 20 min. (You may have some broth left over).
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In the meantime, heat a skillet without oil or butter and toast the pumpkin seeds with a pinch of salt for 4 minutes. Shake regularly. Remove from the pan and allow to cool a plate.
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Stir the cheese through the risotto and season with salt and pepper. Divide over deep signs. Divide the duck breast fillet over it and garnish with the pumpkin seeds.
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Nutrition
730Calories
Sodium0% DV1.040mg
Fat52% DV34g
Protein66% DV33g
Carbs23% DV69g
Fiber36% DV9g
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