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Ingredients
  • Roughly 300g pumpkin
  • 2 tbsp olive oil
  • 2 tbsp baharat spice mix
  • 50g lactose free butter
  • 1.2l FODMAP-friendly vegetable stock (hot water works just as well)
  • 400g risotto rice
  • 150ml white wine
  • 200g spinach
  • Sea salt and cracked black pepper, to taste
  • A handful of microgreens to serve
Steps
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