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The best homemade pumpkin risotto
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Ingredients
number of servings
2
- 150 g of arborio rice
- 200 g pumpkin
- 1 onion
- 1⁄2 l vegetable stock cube
- 1 tablespoon butter
- 30 g parmesan
- 1 Cup cream cheese
- salt
- ground black pepper
- parsley
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Directions
50 min.
1. Step
Put a dash of oil in a low pan and add the onion. Season with salt and pepper and cook over medium heat for a few minutes.
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2. Step
Add the diced pumpkin, rice and white wine to the pan. Stir and reduce for a couple of minutes.
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3. Step
Heat the vegetable stock and add a quarter of it to the pan. Stir and allow to reduce. When the rice has absorbed the stock, add a little more and stir. Reduce again. Repeat the process until all the stock has been poured in.
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4. Step
When the rice is done and the risotto has the desired texture, remove from the heat and add the grated Parmesan cheese and cream cheese. Stir.
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5. Step
Stir in the chopped butter and mix until combined. Add the chopped fresh parsley and stir.
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6. Step
Serve the pumpkin risotto.
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