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Pumpkin risotto with bacon
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- 40 g Parmesan cheese, cut into pieces (3 cm)
- 1220 g water
- 300 g pumpkin, peeled and cut into pieces (2 cm)
- 1 tbsp extra virgin olive oil
- ½ - 1 tsp sea salt, to taste
- 2 pinches ground black pepper, to taste
- 30 g eschalot
- 100 g rindless bacon rashers, cut into thin slices
- 40 g butter
- 320 g Arborio rice
- 60 g dry white wine
- 1 tbsp Vegetable stock paste (see Tips)
- 60 g frozen green peas
- fresh flat-leaf parsley, leaves only, for garnishing
- Parmesan cheese, shaved for garnishing
- per 1 portion
- 2643.6 kJ / 629.4 kcal
- 21.3 g
- 81.3 g
- 22.2 g
- Saturated Fat
- 6.7 g
- 4.1 g
- 1329.1 mg
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