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Ingredients
  • subheading: For the pumpkin risotto:
  • 570ml/1 pint vegetable or chicken stock
  • 1 small onion, chopped
  • 12 fresh sage leaves, chopped finely
  • 2 tbsp olive oil
  • 170g/6oz arborio (risotto) rice
  • 250g/9oz pumpkin or butternut squash, diced small
  • 50g/2oz butter
  • salt and freshly ground black pepper
  • subheading: For the crispy sage:
  • 12 to 16 fresh sage leaves
  • 2 tbsp sunflower oil
  • subheading: To garnish:
  • piece fresh Parmesan, or vegetarian Parmesan-style grating cheese (optional)
Steps
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